Monday, September 19, 2011

Rosemary Butternut Squash Soup - Secret Recipe Club

I don't know about you but I can't believe it's Secret Recipe Club time again. Another month has flown by. Fall is in the air here in Nebraska and the pumpkin farms are open for business.

When I received my Secret Recipe Club assigned blogger for the month, I clicked over on her site and read she'd just attended a Minnesota Twins game. Was she from Minnesota like my husband? I clicked around and found out she's not from Minnesota, she lives right here in Omaha.

Sarah of Biking and Baking is a med student and follows a plant based diet. Browsing through Sarah's recipes was a real learning experience for me. I ran across ingredients I wasn't familiar with like hemp seeds and lucuma powder. Lucuma powder is a raw, organic low glycemic sweetner.

I wanted to try and make one of Sarah's recipes without making too many substitutions. Sarah's Rosemary Butternut Squash soup was the perfect recipe. I had a Butternut Squash in the pantry from my CSA bag and Agave Nectar on the shelf. I used vegetable broth and no milk in my version. I'd intended to top mine with roasted pecans but forgot them in the oven and I didn't think burnt pecans were a good topping.

We love butternut squash soup at our house. Sarah's recipe is more savory than the recipes I normally follow. I love the addition of the smoky paprika, it adds a nice smoky touch to the soup. Thanks Sarah for a wonderful recipe for a fall soup!



Rosemary Butternut Soup
1 butternut squash
3 sprigs rosemary
olive oil
salt and pepper
2-3 cloves garlic
onion
1.5 cup coconut milk (Sarah used the So Delicious drinkable kind, if you didn't have this she suggests soy or almond milk). I omitted the milk.
1.5 cup veggie broth
1 bay leaf
cinnamon
smoked paprika
cumin
oregano
basil
drizzle agave
1/3 cup pecans, chopped

Preheat oven to 350. Slice squash in half, scoop out seeds. Peel garlic, rough chop onion. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Bake until squash is soft, about 1 hour. You will need to remove the onion and garlic about half way through cooking time.
Place veggie broth, milk, an bay leaf in a stock pot. Bring to a simmer. Place onion and garlic in pot. Scoop squash flesh out of shell and place in pot. Whiz up with an immersion blender. Add a drizzle of agave and about a teaspoon of paprika, cinnamon, and cumin. Add about 2 teaspoons of dried basil and 1/2 teaspoon of oregano. Simmer together for about 5 minutes. Taste and adjust seasoning/sweetness.
Toast pecans. Serve soup with a sprinkle of pecans:).

I am linking this to Tasty Tuesday!



26 comments:

  1. This sounds great! I'm book marking it and will try it this fall:@)

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  2. Looks delicious, more savory than sweet so I think we'd really like it! Great flavors.

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  3. I can just imagine how good this must be...coconut milk and rosmary; wow!
    Rita

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  4. Coconut milk must give this soup such a nice dimension. I have only ever made it with a chicken broth base...time to branch out!!

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  5. Yum, looks delicious. I love butternut squash soup. We make ours with poblanos.

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  6. A perfect recipe for the butternut squashes that I just pulled from the garden, great SRC choice.

    If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Welsh Cakes.

    Lisa~~
    Cook Lisa Cook

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  7. I just so happen to have 3 beautiful butternut squash sitting on my counter... will have to give this recipe a try. Great choice.

    I'm new to the SRC this month. I hope you'll stop by and pay me a visit.

    :)
    ButterYum

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  8. So glad you liked the soup:) How fun that a couple of Omaha-ans got paired up!

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  9. I like the idea of a more savory butternut squash soup - great pick for SRC!

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  10. Julie, I love a good soup, especially with croutons and this bowl of soup looks really good, ideal for the colder days ahead! Thanks for stopping by my blog earlier!

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  11. This sounds very good. Sorry about the saffron :(

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  12. That looks amazing, especially with the coconut milk in there. I'll need to hang on to that for my soup ideas.

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  13. I love the SRC, because we get introduced to so many new blogs and ideas! Good for you to keep it close to the original recipe, and to try something new -- it does look delicious! Theresa

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  14. Butternut squash soup always looks so creamy and velveety! I'm not sure if I like butternut squash or not but it sure looks pretty!!!

    Check out my SRC post for Molten Lava Cakes, if you like!

    http://steaknpotatoeskindagurl.blogspot.com/2011/09/septembers-secret-recipe-club-reveal.html

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  15. Butternut squash is my favorite in any kind of recipe. This soup does have some wonderful flavors!

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  16. Yum! Looks great -- I'm loving SRC, so many great new recipes to try!

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  17. This soup is an absolutely beautiful color. I bet it really was delicious.

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  18. Julie this soup look really delicious!! gloria

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  19. It is so great to learn about new ingredients :)

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  20. What a great combination of spices.

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  21. I can't wait to start making soups this winter. YUM!

    Yeah, stopping by before I head to NYC, plane leaves in 2 hours. Thank you so much for being a part of the SRC with me.

    Here is what I posted this month: Pioneer Woman's Chicken Pot Pie
    http://momscrazycooking.blogspot.com/2011/09/pioneer-womans-chicken-pot-pie-secret.html

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  22. A great mingling of superb flavors! I love butternut squash! Your soup looks fantastic.

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  23. I am SO ready for bnut squash soup season! Adding in rosemary really is the perfect herb pairing!

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  24. The secret recipe club is so much fun, even for the people who aren't participating! What a great way to discover a new blog.

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  25. This is awesome.. I LOVE IT…Found ya on hop and officially following ya with smiles..Hope you get a sec to stop in & say hello..:)) I have a fall inspired blog party going on and would LOVE for you to link this awesome piece to it today ) TY http://theartsygirlconnection.blogspot.com/2011/09/fall-crawl-day-5-blog-party.html

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