Fall is the perfect time to have a big pot of soup on the stove. It makes for a comforting meal and is ridiculously easy to put together with fresh, local ingredients.
I love the smooth, flavourful taste of butternut squash soup for those crisp, cool days. But just because you make a big pot of soup it doesn’t mean you have to eat the same thing day after day. You all know I love variety!
I’m all about making meals work in multiple ways and the creamy texture of butternut squash soup make it a perfect base for pasta sauce and curry sauce. This transforms the soup into a totally new meal which means soup just got a whole lot more fun!
Butternut Squash Soup:
Sauté squash, onions and garlic in olive oil until onions are slightly softened, about 5 min. Add stock, season with salt and pepper, cover and bring to a boil. Reduce heat and simmer for about 20 min or until squash is softened. Remove from heat and blend with a hand blender until smooth. Add cream and season with additional salt and pepper to taste.
Have this on it’s own or to make the soup more substantial add greens such as kale or spinach plus sausage, chicken or beans.
To use as a Curry Sauce:
Sauté onions, ginger, and garlic with a 1 tbsp of curry paste or curry power. Add 4 cups vegetables your choice: cauliflower, sweet potatoes, broccoli and 2 cups of squash soup plus 1/2 cup coconut milk. Cover and simmer for 15 min or until vegetables are softened. Add salmon or chickpeas and cook until meat is cooked through, about 10 minutes. Finish with a handful of cilantro and roasted cashews.
To use as a Pasta Sauce:
Use as you would a jar of pasta sauce with your favourite type of pasta. I add 1 tablespoon of tomato paste to add a bit more flavour. You can add greens (spinach, kale), herbs (such as basil, oregano, sage) and parmesan cheese, nutritional yeast or your favourite nut cheese. Top with toasted pine nuts and capers.
2 cups of sauce makes enough for approximately 4 cups of pasta.