Soup’s On Part 2

True to our word we have a month full of soup recipes to share. To punctuate the season we bring images of pumpkin patches and mulled apple cider sips to welcome the Fall. 

The butternut squash has a sweet, nutty taste and adds a healthy dose of beta-carotene to our diets. As a great source of vitamin A, vitamin C, B vitamins, and potassium, what could be better for our immune systems as we head into the winter? An added bonus is the low calorific value combined with the satiating amount of fibre with just 78 calories and 7 grams of fiber per 1 cup.

There’s a touch of umami about this dish. It’s sweet and savory, the flavors are greater than the sum of its parts. A seasonal favorite in our house now.

Print Recipe

Butternut Squash, Parmesan & Hazelnut Soup / Pasta Sauce

Ingredients

• 2 tbsp olive oil
• 1 1/2 cups 1 medium onion, diced
• 1 1/2 tsp 3 cloves garlic, minced
• 5 cups 1 medium butternut squash, peeled & diced 1" chunks
• 1 Tuscan blend
• 1 1/2 cups vegetable broth ** for soup add 4 cups broth + 1 cup water
• 1 cup Parmesan cheese shredded
• 4 oz hazelnuts
• basil to serve

Instructions

Slow Cook Pasta Sauce

• 1) Heat the oil in a skillet; sauté onion for 3 minutes to soften 2) Stir in the garlic; transfer to cooker 3) Add the squash, Tuscan blend, & vegetable broth. 3) Stir, Cover and cook on LOW: 5-6 hours or HIGH: 2 hrs. 4) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappadelle sprinkled with hazelnuts & basil

Pressure Cook Pasta Sauce

• 1) Heat the oil on sauté & soften onion for 3 minutes. 2) Turn off sauté & stir in the garlic; squash, Tuscan blend, & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 4 minutes. 4) Vent with Quick Pressure Release. 5) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappadelle sprinkled with hazelnuts & basil.

Slow Cooker Soup

• Follow the same instructions as above but increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.

Pressure Cook Soup

• Follow the same instructions as above but increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.

Other ways with squash…

• Add chunks of butternut squash into beef stews
• Make a vegetarian chili and add black beans for a Squash and Black Bean chili
• Cube and roast with olive oil, salt, and pepper for a side or add to salads, or top with an egg sunny side up for any mealtime
• Switch potatoes with butternut squash for delicious fries
• Add pureed butternut squash to quick breads and muffins, here is our recipe for Slow Cooker Pumpkin Choc Chip Bread

Zen Moment

“You really struck a gourd with me” – unknown