Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

This week is a time to give thanks and to be with those that mean the most to us. It is my favorite holiday. No pretenses. No gifts that weren’t good enough. No wrong sizes.

Just family, friends, food, and laughter.

My grandmother had seven children. However, I can’t imagine birthing 1 child, much less SEVEN, but my wonder-woman of a grandmother did it.  My father was the fifth. And getting together with all of my aunts and uncles is a tradition that I look forward to every year.  When I was a kid, I loved the large gatherings because I was an only child until I was 11. I had always wanted a sister or a brother. A gaggle of over 30 people enjoying each others company (sometimes), telling stories, and eating together was like heaven to me. Sure there was sometimes drama, but as a kid that all didn’t matter to me. Family mattered.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Needless to say our family gathering for Thanksgiving is large and fun. The house is warm, but the company is warmer.

On Wednesday night, my aunt hosts “Soup Night”. It’s an easy night with hot soups cooking on the stove as guests trickle in for the big event.  Although Thursday is the day to showcase the TURKEY, Wednesday night is the big Paaaaarhtaaaahy.

The beer flows freely.

The wine glasses are poured large.

The stories get loud, the laughter gets even louder, and the guitars strum.

All the while, the soup stays hot.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

We ladle another bowl. We pour another drink. We toast to those that have passed. We tell stories of previous Thanksgivings.  We argue about the pronunciation of words and mathematical concepts and whether the seed of an avocado really keeps guacamole from turning brown or not.

All the while the soup continues to stay hot.

That is why soup is the perfect party food. You can mingle and be a great host/hostess and not worry about the food getting cold or over cooked or not being ready at the right time. Everyone can serve themselves and you get to serve yourself another tasty beverage!

This Roasted Butternut Squash and Apple soup is particularly “soup”er easy.  Roast all the vegetables at once, blend the veggies with broth using an immersion blender or food processor.  Aaaaand…wait for it…. Your done. Basically. Just keep it heated. Ok. NOW you are done. There.

Breath. Do some stretches.

Now GO HUG SOMEONE! And get them a drink too! Sheeesh.

I hope you and your loved ones have a wonderful, safe, and memorable turkey day.

Cheers to you and yours.

Roasted Butternut Squash and Apple Soup - Big Eats Tiny Kitchen

Roasted Butternut Squash and Apple Soup

(Gluten Free, Dairy Free, Paleo Friendly)

Ingredients

  • 1 3 to 4 pound butternut squash, peeled, deseeded, and diced into 1/2-inch cubes
  • 1 small red onion, cut into chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 4 cloves of garlic (in the skin)
  • 2 sweet apples, cored and diced
  • 4 cloves of garlic (in the skin)
  • 4 to 6 cups of low sodium vegetable broth (or chicken broth)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 F. Prepare two shallow roasting pans by spraying with nonstick spray or lining with parchment paper.
  2. In a large bowl, toss the cubed butternut squash and onion with the olive oil and salt. Place in a single layer on a roasting pan. Place in the oven and roast for 40 to 45 minutes, stirring every once and awhile until the squash are cooked through.
  3. With 20 minutes left on the butternut squash, place the apples on a roasting pan with the garlic cloves and into the oven on a separate oven rack.
  4. Remove cooked vegetables from the oven. Remove the skins from the garlic and discard. Place the vegetables and spices into a dutch oven or large pot with 5 cups of vegetable or chicken broth. Using a blender, a food processor, or an immersion blender, puree the soup in several batches, adding more liquid (broth or water) if necessary. Return the soup to the pot and heat over medium heat until simmering. Season with salt and pepper to taste.
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Miso Harissa Roasted Butternut Squash and Beets with Kale

Miso-Harissa Roasted butternut squash and beets

I spent last week in the great city of Omaha for a new project at work. There is something amazing about being able to get out of the office and work with my hands, learn new things, meet new people, and wear my favorite boots…steal-toed boots. Ya, that’s right. Grrrrr!

Miso-Harissa Roasted butternut squash and beets

My biggest problem of being on the road is trying to eat well. Seriously, you put big plates of food, and booze, and fries in front of my face and I will inhale them! You’d think that I was a ranch hand or a growing teen boy from Nebraska. I tried to order grilled salmon and salads whenever I could, but…. oh fries…and ketchup…and breweries!

Miso-Harissa Roasted butternut squash and beets

Needless to say, my body and belly are thankful to be home, eating more wholesome foods and detoxing. To help with the wholesomeness, I roasted a butternut squash and beets with a miso-harissa dressing. Toss the roasted veggies with some fresh kale and extra dressing, and that, my friends, is a bowl-full of healing greens!

Miso-Harissa Roasted butternut squash and beets

Miso Harissa Roasted Butternut Squash and Beets with Kale (adapted from 101 Cookbooks)

Ingredients

  • 1 medium-sized butternut squash, peeled and cut into 1/2-inch cubes
  • 3 medium-sized beets, scrubbed, stems removed, and cut into 1/2-inch cubes
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons white miso paste
  • 1 Tablespoon harissa paste
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 bunch of kale, washed and destemmed

Instructions

  1. Preheat oven to 400 F. Grease a shallow roasting pan and set aside.
  2. Whisk together olive oil, miso paste, harissa paste, lemon juice, cumin, and honey in a small bowl. In a larger bowl, combine the cubed butternut squash and the cubed beets with 1/3 cup of the miso-harissa mixture. Once the cubed vegetables are well coated, spread evenly on the roasting pan in a single layer. Roast the vegetables for 30 to 40 minutes at 400 F, stirring halfway through. Remove the roasted vegetables from the oven.
  3. Chop the washed and destemmed kale into 1-inch pieces. Place the kale into a large bowl and stir the remaining miso-harissa mixture into the kale until it is well coated. Add the warm roasted vegetables to the kale.