I want to love squash but it just isn't that simple. Not as strong as my tomato aversion but along those lines.
I got to love tomatoes after spending a summer in a small village in Greece, where the only salad available was tomatoes. Just tomatoes. And salt. And these tomatoes were nothing like this city-bred gal had ever seen. They were so sweet and juicy and delicious, there was no way not to love them. Now I only eat lovely Green Market ones.
But back to squash. I think it has to do with the texture - which was the same problem with the tomatoes - too mealy, or something. This is why I like to use them in soups. Texture is not an issue. I tried this soup before putting in the milk and it was fine (image above) but it was head over heels better with the milk (I realized I can use the coconut milk in my cupboard and it made all the difference).
I am submitting this to Souper Sundays over at Kahakai Kitchen.
Butternut Squash and Apple Soup
Serve 8. Adapted from Health.
2 tablespoons vegan butter
1 medium onion, chopped
1 large garlic clove, smashed and peeled
1 honey crisp apple, peeled and chopped
1 small to medium butternut squash, peeled and cubed
4-5 sage leaves
Salt to taste
Freshly ground black pepper
1 dash ground nutmeg
1 dash cayenne pepper
3 dashes chili powder
2 cups vegetable broth
1 can coconut milk
1. Melt butter in large saucepan or Dutch oven, over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 6 ingredients; stir 30 seconds or until well-combined. Add broth, and bring to a simmer. Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender. Add milk.
2. Place half of soup in blender. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters; blend until smooth. Pour into bowl. Or use a hand mixer right in the saucepan, blending all ingredients and serve warm.
I've never thought of adding coconut milk to a squash soup, and now I'm wondering where my head was at all this time!? Love me some squash soup!
ReplyDeleteI can't imagine not loving squash, but I'm so glad you've found a way to enjoy it! I adore it in soup. (And maybe try kabocha squash rather than butternut? THey have more of a starchy texture)
ReplyDeleteI like the addition of apples to this and I love all of the spices you have in here! Thanks for sharing it with Souper Sundays this week. ;-)
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