How To Use Up Butternut Squash In The BEST Way
It’s that time of year when we are teased with 50-degree days, then smacked back down with snow the following week. Most of us are yearning for spring. Warmer temperatures, longer days, and, of course, the start of our growing season are all reasons to look forward to the change in season. Your root cellar or cold room is probably looking a bit roomier these days. If I had to bet, you probably have a butternut squash or two that need to be prepared ASAP.
Let me introduce you to my curry(ish) butternut squash soup with spicy and zingy Ajika roasted pepitas. Roasted garlic, butternut squash, sweet potatoes and a generous amount of spice come together with coconut milk to create a warm, fresh tasting soup.
How to make a spice blend.
I typically have Madras curry powder stashed away in the cabinet, but I ran out. I blended my own and it came out better than I could have imagined! No offense Madras, still love you.
Creating your own spice blends saves you money and allows you to tweak the flavors to better pair with your taste and the dish you plan to use it on.
When creating a spice blend ask the question, why do these ingredients go together? Are they warm? Spicy? Do they need a balance of citrus or sweetness? What would this best be paired with? Reading the back of store bought blends is a great way to inspire you and educate you of what is traditionally used.
My untraditional curry blend:
Garam Masala– Notes of ginger and cinnamon, brings warmth and complexity to the blend.
Cumin– Warm, earthy and slightly nutty. Marrys well with spicy dishes.
Chili powder– Lends savoriness and a mild kick to a spice blend or dish.
Smoked Paprika– Smokey and spicy. Creates a depth of flavor that connotates being cooked-all-day, even if it wasn’t!
Ajika– Not traditional, but the deeply aromatic, floral yet spicy mix that is Ajika is a welcomed addition.
Turmeric– Lends a beautiful color and earthiness to the blend.
Coriander– Hints of citrus that balance everything out.
Nutmeg– Warm and sweet, pairs well with the other warm spices.
Check out more recipes using Ajika:
Roasted Parsnip & Cauliflower Soup
Soup details.
Delicious food has layers of flavor coming together in the name of good taste. Each ingredient should be thoughtfully treated to maximize flavor. Check out why this butternut squash soup surpasses all expectations.
Smashed garlic doused with olive oil are roasted in the oven to bring out it’s sweetness.
Onions are sauteed low and slow until they caramelize to create a rich, complex foundation to the soup.
Spices are heated so they open and bloom before any liquid is added to the pot.
Get to know ingredients and how flavors work together and I promise your home cooking will improve. This is a never-ending journey and one of reasons why I love to cook!
Roasted Pepitas and serving suggestions.
Ajika and Garam Masala give roasted pepitas a warm and aromatic coat of spice. Naturally salty, tamari and Worcestershire add savoriness and umami. Lime zest and juice round these out to create an addicting, crunchy topping or snack.
Pepitas are hull-less pumpkin seeds. They mean “little seeds of squash,” in Spanish. They come from oil seed pumpkins or Styrian pumpkins. Pepitas taste mildly sweet and nutty. Spice, salt and citrus turn it into a delicious topping or snack.
Butternut squash is delicious on its own but you want to add more to your plate, rice, roasted kale and chickpeas makes an excellent accompaniment!
Tips
Buy raw, unsalted pepitas so you can control the level of seasoning.
Preheat the pan or cast iron that will be used to roast them.
Spread the pepitas out as evenly as possible, without overlapping.
Watch close, they burn quick!
Turn oven off the oven after a few minutes, crack the door open and let them crisp up. This will ensure they are crunchy and not soft!
Once fully dry they can be stored in a closed container in the pantry.
How To Use Up Butternut Squash In The BEST Way
Description
Curry(ish) butternut squash soup with spicy and zingy Ajika roasted pepitas. Roasted garlic, butternut squash, sweet potatoes and a generous amount of spice come together with coconut milk to create a warm, fresh tasting soup.
Ingredients
Ajika Roasted Pepitas
Instructions
- Preheat oven to 350F.
- Douse garlic in 1 tbsp oil. Roast until carmelized, about 15 minutes.
- In the mean time, over medium heat, add 2 tbsp oil and butter in a pot or Dutch oven.
- Add onion, salt and 1 tsp coconut aminos. Cook a few minutes.
- Turn heat to low and add garlic. Mix so the garlic is like a paste and evenly incorporated.
- Cook on low for an hour and a half. Deglaze with broth if needed.
- Add all the spices.
- Once the spices are deeply aromatic, add butternut squash potatoes, broth and coconut milk.
- Bring to gentle boil for 50 minutes. Everything should turn to a puree.
- Add rest of the coconut aminos and lime juice.
- Use an immersion blender for an ultra smooth texture.
- Preheat oven to 350F. with pan inside.
- Combine all ingredients except lime zest and juice.
- Roast for 5-6 minutes.
- Turn off oven at the 5 minute mark.
- Add zest and juice of lime. Mix.
- With oven door cracked open, Place back in oven for 2-3 minutes.
- Let cool completely before storing in a container.
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