butternut squash – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash https://www.ovenloveblog.com/curried-winter-soup-with-carrot-sweet-potato-and-butternut-squash/ https://www.ovenloveblog.com/curried-winter-soup-with-carrot-sweet-potato-and-butternut-squash/#comments Tue, 07 Jan 2014 21:39:33 +0000 http://www.ovenloveblog.com/?p=2998 currysoup1

Oh hey, 2014!

How’s week one of the new year going for everyone? We are in hibernation mode here in Ohio, which has given me lots of time to reflect on what to do with my time in the next 12 months (or rather the next 5 months, since new babies have a way of shifting your priorities).

To help me get my head on straight, I have been going through Lara Casey‘s Make It Happen series; it’s a goal-setting series that I absolutely recommend. Especially if you’re like me, AKA you have a huge desire to get your act together for the new year but have no idea where to start. I’ve got a lot of ideas swimming around in this head and Make It Happen has helped me to organize it all. So, yay, new year! And hooray for a new recipe today! Finally got off my duff and picked up my camera.

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This soup was inspired by a lovely lunch I had with my friend Jillian (see how awesome she is below) at Wheat Penny here in Dayton. We sampled a little cup of their curried carrot soup to start our meal; it was grand. I love that curry powder gives such a distinct, comforting taste but doesn’t make things too spicy. For my at-home version, I used all the orange veggies we had on hand- carrots, butternut squash and sweet potato. Pumpkin would also work well; you can use what you have in any combination.

This soup works for a whole variety of diets and is almost impossible to mess up. It would be great with some crumbled bacon on top, or even some homemade croutons. You could kick up the spice by adding some thai red curry paste, too.

And beyond tasting good, this soup has great nutritional benefits:

  • Healthy, filling fats
  • Cold/Flu-fighting onions, garlic and turmeric
  • Orange veggies filled with Vitamin A to boost the immune system
  • Bone broth; rich in gelatin, vitamins and minerals and anti-inflammatory

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A special thanks to my sweet friends Jillian and Megan for making this post happen- they came over to my house today and did all my dishes PLUS cleaned my fridge! It was amazing, and it motivated me to pull out the camera and get this post up. A clean kitchen = no excuses for this lady. Thanks, girls- you are such a blessing to me! I am ready to re-pay you in soup. 🙂

 

5.0 from 3 reviews

Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash
 

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Author:
Recipe type: Soup, Main Dish, Appetizer
Serves: 8

Ingredients
  • a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)
  • 2 medium onions, diced
  • 2 garlic cloves, minced (optional)
  • 2 teaspoons sea salt
  • ½-1 teaspoon fresh cracked pepper
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric (optional)
  • 6-8 carrots, peeled and chopped
  • 1 large butternut squash; peeled, seeded and chopped
  • 1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you’re on GAPS or avoiding starches)
  • 4-6 cups of bone broth (enough to cover the veggies in the pot)
  • plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you’re dairy-free)

Instructions
  1. In a large stockpot or dutch oven, melt down the fat. Add the onions and garlic and saute until they begin to soften. Add the spices and let cook a few more minutes.
  2. Add the carrots, squash and sweet potato to the pot, followed by the bone broth. Add enough broth to cover all of the vegetables. Bring it all to a boil.
  3. Reduce to a simmer and cook until the vegetables are fork-tender, about 20-30 minutes. When the veggies are soft, use an immersion blender to blend the soup until smooth.
  4. Serve warm with a generous drizzle of yogurt.

]]> https://www.ovenloveblog.com/curried-winter-soup-with-carrot-sweet-potato-and-butternut-squash/feed/ 8 Roasted and Spiced Autumn Vegetables https://www.ovenloveblog.com/roasted-and-spiced-autumn-vegetables/ https://www.ovenloveblog.com/roasted-and-spiced-autumn-vegetables/#comments Mon, 29 Oct 2012 19:06:00 +0000 http://www.ovenloveblog.com/roasted-and-spiced-autumn-vegetables/
It’s a miracle that I have this recipe to share with you today. Not because I’m busy, but because my oven is on the fritz! The ol’ Oven Love oven is breaking down on me. Not the whole thing, oddly enough.. the stove top is still working. So weird! And so inconvenient since oven-using season is upon us. Maybe a new oven is in my future?!
Anyways, roasting vegetables is nothing new, but here’s what I like about these:
  • I can throw just about any fall vegetable or fruit in the mix.
  • It’s perfect finger food for babies!
  • Adding allspice to the spice mix gives it that special, savory something.
 This is one of our go-to side dishes throughout fall and winter. We just switch out the veggies/fruits, depending on what we have on hand. You can use the leftovers, too- they would be delicious as a filling for white lasagna, as a topping for a salad, added to alfredo pasta, inside a grilled cheese sandwich, or added to a fritatta. Lots of options, lots of yum.
Oh, and if you know anything about fixing ovens, email me at ovenloveblog@gmail.com!
Roasted and Spiced Autumn Vegetables
 

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Feel free to substitute any fall produce or root vegetables here- fresh pumpkin, potatoes, parsnips, turnips, onions, etc. You can also switch up the spice mixture- adding ginger, cloves, etc; or substitute 1 teaspoon pumpkin pie spice.
Author:
Recipe type: Side Dish
Serves: 6-8

Ingredients
  • 1 small butternut squash; peeled, seeded and chopped
  • 1 large sweet potato; peeled and chopped
  • 2-3 carrots, peeled and chopped
  • 1 large or 2 small apples; peeled, cored and chopped
  • 1 large or 2 small pears; peeled, cored and chopped
  • extra virgin olive oil, melted butter or melted coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon fresh grated nutmeg
  • salt and fresh ground pepper to taste

Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine all the chopped vegetables and fruits in a large bowl and toss with a few tablespoons of olive oil, butter or coconut oil. Add the spices and toss. Spread the mixture on a parchment or silicone-mat-lined baking sheet in a single layer. Roast in the oven for 30-45 minutes tossing once or twice. Serve warm.

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I have Hilton to thank for this soup.
Hilton is a local farmer who has recently set up shop in our town, selling his organic vegetables to people like me who are dying to have a real farmers’ market. For $20, you bring your own bag and he fills it to the brim with produce. This week, I came home with green beans, tomatoes (red and green), a variety of sweet and hot peppers, turnips with greens, cucumbers, broccoli, oranges, spinach, butternut squash, carrots and onions.
I love this method (similar to a CSA, really) because I end up getting vegetables I wouldn’t normally think to pick up (this week, that was turnips). New veggies usually lead me to new recipes- and on cool days, that means new soups. I like to use the vegetables as the center of the dish- not just the side show. The method for this soup is typical- saute some onion and herbs, add your firmer veggies with liquid and simmer for a while, then add your greens and beans and heat through. The result is a nice balance of savory flavors with a light sweetness from the squash and turnips.
Of course, like most of my recipes, you can certainly customize this recipe to fit what’s in your refrigerator or CSA box. I’m sure I’ll be recreating this soup again in the coming weeks- and I can’t wait to find out what shows up in my bowl.
 
Farmer’s Soup with Turnips, Spinach and Butternut Squash
 

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Author:
Recipe type: Soup
Serves: 6

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or a few sprigs fresh)
  • 1 small butternut squash, peeled, seeded and chopped
  • 2 medium turnips, peeled and chopped
  • 1 can diced tomatoes
  • 3-4 cups chicken or vegetable broth
  • 1 can garbanzo beans or white beans, rinsed and drained
  • 1-2 cups fresh spinach
  • grated Parmesan cheese and crusty bread, for serving

Instructions
  1. In a large sauce pot, heat olive oil over medium heat. Add onion and cook until soft, 3-5 minutes. Add garlic and thyme; season with salt and pepper to taste. Next, add the squash, turnips, tomatoes and broth (use as much liquid as you see fit) and bring to a boil. Return the soup to a simmer and cook for about 20 minutes or until the squash and turnips are fork tender. Add the beans and spinach and let simmer another 5-10 minutes. Serve hot with grated Parmesan cheese and crusty bread.

]]> https://www.ovenloveblog.com/farmers-soup-with-turnips-spinach-and-butternut-squash/feed/ 2 Fall Harvest Salad https://www.ovenloveblog.com/fall-harvest-salad-2/ https://www.ovenloveblog.com/fall-harvest-salad-2/#comments Wed, 21 Sep 2011 19:46:00 +0000 http://www.ovenloveblog.com/fall-harvest-salad-2/
Can you believe I got off my pregnant behind (well, I guess I’m still on it) to write you a post today?  Things have been nuts/bananas around here lately- pregnancy drama-rama, busy schedules, all of that. I have sort of lost my cooking mojo lately, to be honest. I joined a little freezer co-op a few months ago and we get so much freezer food that I hardly ever cook anymore.  I’m starting to really miss the kitchen.. I think I’m going to quit the ol’ freezer co-op soon so I can get back to my roots and start sharing with you again.
I’d like to say I made this recently, but it’s been waiting for you in the archives for quite some time. I love these flavors and I’m really getting in the mood for autumn (though that season is still weeks/months away here in GA).  There’s no real skill to making this- all you have to do is compile the ingredients at your leisure. There’s lots of flexibility here- I’d encourage you to use whatever’s in season and make it your own. Maybe you prefer a different type of squash or you want to sub pears for apples.. in which case you might want to use goat cheese or Gorgonzola. See how easy it is to switch it up?
And PS- if you’re reading this, I think you’re awesome for hanging in there with me and checking in on Oven Love, even when I’m inconsistent. Thanks for respecting me and my priorities (family and real life before blog land).  Now go, my loved ones- be healthy and eat salad!

 

Fall Harvest Salad
 

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Author:
Recipe type: Salad
Serves: 2

Ingredients
  • leafy green lettuce of your choice; romaine, spinach, etc.
  • roasted butternut squash, see below*
  • crisp apple slices; Gala, Pink Lady, Honeycrisp, Granny Smith or other crisp type
  • dried cranberries
  • nuts of your choice; walnuts, sunflower seeds, pecans or a mix (toast them if you’d like)
  • shaved Parmesan, Asiago or other hard cheese
  • sea salt and cracked black pepper
  • complimentary salad dressing- try something based in balsamic or apple cider vinegar

Instructions
  1. Assemble salad.
  2. To roast butternut squash, simply cut off the rind, scoop out the seeds, and cut into cubes. Then toss in olive oil, salt and pepper to coat. Roast at 400 degrees for 30-45 minutes or until soft and just beginning to brown.

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