Easy Butternut Squash Soup

I'd say I'm a soup person, but I've kind of taken it to the next level recently. Soup for dinner, soup for lunch, soup out to eat, making soup, buying soup, pinning soup recipes, give me ALL THE SOUP! Sausage Tortellini soup-duh, I just tried Trader Joe's veggie chili-highly recommend, and today I give you this butternut squash soup. 

I've made butternut squash soup before and I highly recommend the recipe. I called it velvet soup in my post, because it was just that. But this new recipe is the easiest darn thing to make and has about 4 main ingredients in it. It's also Whole30, vegan and dairy free for those who take note of those things. 

The most important part of the recipe in my opinion is the fresh rosemary. There are so few ingredients, I urge you to spring for the fresh rosemary. I roast the squash with it and garnish the finish product too. It give it serous flavor. Keep reading to get the recipe for this gem of a soup.

Pour yourself a bowl and top it with a hefty sprinkle of savory granola. The best accoutrement!! 

Butternut Squash Soup
yields about 4 cups, adapted from Emily Eats Real Food

Ingredients:
1 large butternut squash
2-2½ cups unsweetened almond milk
*½ cup coconut cream (the thick stuff from the top of the coconut milk can-do not shake!)
fresh rosemary, chopped
salt & pepper
olive oil
Savory Granola, optional

Directions:
Preheat your oven to 450ºF. *Refrigerate your coconut cream while your prep the squash. Peel your butternut squash and slice in half. Place on a roasting sheet. Generously drizzle with olive oil, season with lots of salt, pepper and chopped rosemary. Roast for 1 hour. 

Let the squash cool until you can handle it. Scoop out the seeds if you haven't already then cube into big chunks. Carefully add the cooked squash, almond milk and coconut cream to a food processor or blender. Blend until smooth and creamy. 

Into a large soup pot add the blended mixture and heat over medium heat. If you have an immersion blender you can skip the previous step and add the squash and creams straight to the pot and blend over the heat. Salt and pepper to taste, don't be shy!

Serve with chopped rosemary, a drizzle of olive oil and a garnish of savory granola!

*Grocery stores sell "coconut cream," DON'T buy that. Buy regular coconut milk. Do not shake the can of coconut milk. Open with a can opener and scoop out the thick cream from the top. Discard the rest. 

Annie

Savory Granola

Granola, my favorite snack. If you know me well or have ever read this blog you know this about me. I've posted a handful of granola recipes over the years, but this one takes the cake. 

Kathleen is the one who really got me on the homemade granola bandwagon and it's her recipe that helped me finally perfect it. Last spring or so, one of our friends said she had used Kathleen's recipe to make savory granola. Baaaack up, savory granola? Yes, please, and thank you. 

You take a lot of the same components, but add fun things like Worcestershire sauce and chili powder. This savory recipe really taps into the snacking part of granola. Skeptical? Let me give you some uses.

Currently between the handfuls going straight to my mouth, I'm topping creamy butternut squash soup (coming next week) with this mix. It's great sprinkled in plain or honey yogurt. I think it could be an amazing addition to a salad or even subbed in for the cornbread croutons in my Fall Panzanella Salad. But simply, I love packing a snack bag to take to work.

Savory Granola

Ingredients:
2½ cups old fashioned oats
1/3 cup vegetable oil
1/4 cup honey
2 Tbsp. maple syrup
1 tsp. vanilla extract
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. nutmeg
1 tsp. salt
½ cup pecans, roughly chopped
½ cup almonds, roughly chopped

Directions:
Preheat your oven to 300 degrees. Line a roasting sheet with parchment paper (for easy clean up), and set aside. 

In a large bowl combine all ingredients stirring well until everything is evenly coated. Spread out on your rimmed roasting sheet. Bake for 35-40 minutes. Stir after the first 20 minutes. Bake for 15 more minutes, check on it to see if it needs to go longer, being careful not to burn it. The mixture may still seem a bit wet and soft, but once you let it sit it will harden up. Let cool then break into chunks. Store in an airtight container or mason jar. 

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A few months ago I picked up these wasabi sesame seeds from the local Asian market. I love spicy and I love wasabi. I've been using them as a topping on salads or sprinkled over fried rice. I tossed some in my jar of granola and love the little kick it gave the granola. 

Are you a savory or sweet granola person? Give this recipe a try then tell me!

Annie