Stem-To-Seed Squash Soup
With all the root-to-leaf eating we're doing this month, we were so excited when Jenna Hazel shared this stem-to-seed recipe with us. This simple dish makes it easy and delicious to love every part of the humble squash. Instead of tossing the seeds, use them to elevate the flavor and texture of this delicious recipe!
1 butternut squash, seeds and all
1 1/2 tsp coconut oil
1 can full-fat coconut milk (14oz)
1 tsp turmeric
1/4 tsp garlic powder (or 1 clove of fresh garlic, minced)
1/4 tsp sea salt
Preheat oven to 350 degrees. Cut the butternut squash in half length-wise, scoop out the seeds and set aside.
Place the butternut squash halves on a baking sheet, drizzle with 1 tsp of coconut oil and sprinkle with salt. Bake in the oven for 1.5 hours or until you can carefully remove the skin with a fork.
While the butternut squash is roasting, rinse the seeds and remove any stringy bits of squash still attached. Then, transfer the seeds to a kitchen towel and pat dry. Place the seeds in a medium bowl and toss with 1/2 tsp of coconut oil and then sprinkle with salt.
Turn the oven down to 275, spread out the squash seeds in an even layer on a baking sheet and roast them for 15 minutes or until they begin to pop. When they are done, set aside.
Transfer the butternut squash to a food processor and combine it with the coconut milk, turmeric, garlic, and salt.
Once combined, transfer to a sauce pan and heat to your satisfaction.
Serve in two soup bowls, top with the seeds and enjoy!
Try garnishing your soup with fresh herbs, like cilantro and mint. For an even deeper flavor base, sauté some garlic and ginger and add them to your food processor. While this flavor combination is really wonderful, butternut squash is versatile, so you can take this recipe other places, too. If you need inspiration, try one of these fun flavor combinations: maple syrup and sage, ricotta and rosemary, bay leaf and nutmeg.