It was a dark and stormy night...
...and all I really wanted to do was curl up in a chair and read my book. However, I also really wanted something nice and warm to nourish my body and soul (ok, that's a bit much). And honest to goodness, nothing says comfort like winter squash! I took inspiration from this recipes for Pumpkin Soup with Smoked Paprika, and topped my bowl with toasted squash seeds. We also all know now that smoke paprika is my new favorite savory spice (cinnamon will always win for "sweet").
Smoky Butternut Soup (2 servings)
1 medium butternut squash, quartered and eighthed
1/2 medium onion, rough chop
2 cloves garlic
1 tbs olive oil
1/2 cup vegetable stock or water
1/2 cup almond or soy milk (or water/stock if you don't want it as creamy)
1/2 tsp smoked paprika
1/4 tsp thyme
1/4 tsp cumin
salt to taste
1. Cover baking pan with olive oil. Roast squash, onion and garlic at 400F for about 45 minutes, until very soft.
2. Scoop out flesh and place in a food processor or blender. Throw in the onion and garlic, too. Add liquid and seasonings. Puree until smooth.
3. Serve warm with toasted seeds or perhaps some nice garlicky croutons.
I'm also posting this on Slightly Indulgent Tuesdays, so check out the other recipes there!
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