Autumn is my favorite season. I think it’s safe to say that there are few things I like more than a few fresh squash at a farmers market and a rich, rusty orange color in my food.
In August, however, when your sister asks for her final dinner before college to have a butternut squash soup. . . oh boy. I managed to find one with a nice color at my grocery store, and the rest I decided to spin North African.
1 Large Butternut Squash
1/2 Sweet Potato
1/2 carton of Vegetable Stock
1/2 large Yellow Onion
1/4 tsp. Chili Powder
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 T. minced Garlic
Sea Salt and freshly ground Black Pepper
a large handful of fresh Sage Leaves
1 tsp. Cinnamon
1 tsp. Paprika
1/2 tsp. Red Pepper
1 tsp. Coriander
1 tsp. Cardamom
1/2 tsp. White Pepper
1 tsp. Black Pepper
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Turmeric
Roasted Pumpkin and Squash seeds
Preheat oven to 375°F.
To roast the butternut squash, peel, pit, and dice the vegetable (tutorial there if you click) and lay them out on a baking sheet so everything is evenly coated in olive oil. Do the same with the sweet potato, but cut into smaller slightly smaller pieces. You can use more sweet potato if you like, but They cook slower than squash. Add cinnamon, chili pepper, cinnamon, nutmeg, garlic, salt and pepper. Then toss fresh sage and broken cinnamon sticks on top.
Cover the baking sheet in tin foil and let cook for 30 minutes. Take off tin foil and let cook another 10 minutes.
In a large skillet, sauté the onion in olive oil until the onions start to brown. Then throw in the squash n’ tubers, along with the Moroccan seasoning until they blacken a little on the edges. It’s alright if they start to look like mashed potatoes, but try to avoid it, stirring them every now and then.
Throw everything in a food processor or blender, adding the veggie stock. Then add water until it’s the consistency you want it. Leave it a little thicker, if you really want to garnish to stay on top.
Putting it back into the pot, add more of any one spice to your taste, but chances are you’ll be adding salt & pepper, along with more chili powder if you’re for the spicy stuff. Add water as it evaporates.
Mix crème fraîche with skim milk into it’s drizzling consistency. Then, drizzle away and top with roasted pumpkin & squash seeds! (Recipe there if you click).