Winter squash is a fairly new culinary adventure for me. While I've always heard of butternut squash, it never appealed to me despite its silly name. This changed last autumn when I discovered the wonder that is roasting cubed squash with olive oil, salt, pepper and cinnamon. This time I wanted a similar taste, but with a little more texture and just the right amount of spice. Oh, and it had to be healthy:
Loosely adapted from Kath Eats
1 Tbsp. extra virgin olive oil
2 Tbsp diced yellow onion (I used Trader Joe's pre-diced)
1 quart-sized box of low-sodium butternut squash soup (I used Trader Joe's)
1 c. carrots, chopped (I used baby carrots, but two large carrots will probably work)
2 small stalks celery, chopped
1 c. plain unsweetened almond milk
1 medium Fuji apple, chopped
2 1/2 c. kale, stems removed
Note that these are to my taste.
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. chili powder
1/2 tsp. pepper (I used coarsely ground rainbow peppercorns, but I'm sure regular would be fine)
1/2 tsp. unsweetened cocoa powder (trust me)
So what did I think of this very autumn-themed soup?
Take a guess. =)
*My stove gets really hot, so all heat references may be lower than your preferred temps.
Are you going to try recreating this recipe? Let me know in the comments below what you thought of it, or what you'd do differently. =)