There is one thing I’m obsessed with: butternut squash. I’ve lived most of my life with out it and believe the amount I eat now is justified by making up for lost time. The buttery, sweet taste that can be savory gets me every time. On pasta, in soup, roasted, grilled, mashed, in casseroles, salads, pizzas, plain, stuffed, topped, or blended. However, whenever, and for whatever meal. So while I convinced my husband we needed a Vitamix for a countless recipes, I really just meant I needed it to make butternut squash soup every day. I’ve been playing with incorporating a creamy element, like condensed coconut milk, but for this recipe I’ve blended up a more spicy ingredient list.
I absolutely loved topping my finished bowl with more rosemary (and paprika—post photo shoot I realized how brilliant that additional dash of paprika could be).
INGREDIENTS: Yields 5 bowls (generous portions)
- 2 small butternut squashes, peeled & diced
- 1 large sweet potato, peeled & diced
- 1 can butter beans, rinsed
- 1 white onion, diced
- 3 garlic cloves
- 2-3 rosemary sprigs
- 2 1/2 cups vegetable stock
- Pinch of a Thai pepper, dried
- 1 tsp red pepper flakes
- Dash of paprika, coriander, and chili powder (to taste)
METHOD: In a pot, saute garlic and onions until soft. Add squash and sweet potato with all spices, include finely chop fresh rosemary sprigs. Then add butter beans, vegetable stock. Bring to a boil and then reduce heat to simmer until squash and sweet potatoes are easily punctured with a fork.
Once cooled just a tad (or not if you’re impatient like me and hope it’ll be fine) in small portions (or not) add to a food processor. Blend until creamy. Top with rosemary & a dash of paprika.