I don’t know about you, but the hour change is hitting me HARD (…zzz). It’s simple meals like this Butternut Squash Romesco Soup that keep me nourished during my more spent days. I just LOVE sauces like romesco – packs on TON of flavour, good for DAYS, and SO versatile. I always have some sort of ‘sauce’ ready to go in my fridge for that reason alone – easy meal prep. Pasta, soup, dip, spread – so many options. AND butternut squash…well, when you have a mammoth one that has been sitting on your counter for some time – YOU make soup! AND you bet, they went together like a dream.
For the romesco recipe, checkout this Romesco Bowl. It always seems to hit the spot! Seeing as I like to mix things up, my recipe includes not only blanched almonds, but a mixture of sunflower seeds and hemp hearts too. More traditional recipes usually only include almonds, which you can absolutely sub-out the seeds and hemp hearts for almonds if you wish.
The most predominant flavours in this sauce…the roasted red bell peppers and garlic. I’m a garlic lover, so 4 large cloves made it into my recipe. Yum. I find roasted peppers to be one of the strongest flavours in the veg realm, so I like to add a healthy helping of garlic to tone down that sweet pepper flavour. I like my food more savoury, less sweet. The seeds and nuts role in this recipe…to add that creaminess romesco is known for. Olive oil also helps with the creamy texture as it emulsifies and brings all of the flavours together.
It’s simple meals like this Butternut Squash Romesco Soup that keep me nourished during my more spent days. I just LOVE sauces like romesco – pack on TON of flavour, good for DAYS, and SO versatile. When it came to making soup, Butternut Squash seemed like a great choice – lightly nutty sweet + creamy savoury goodness.
- 1 large butternut squash – halved & seeded *see recipe notes
- 946 ml organic vegetable broth *low sodium
- 1 cup romesco sauce
- 1-2 garlic cloves, minced *optional
- 1 tbsp grapeseed oil
- 1 tsp sea salt
- pinch of pepper – to taste
- 1/3 cup blanched almonds
- 1/4 cup unsweetened almond milk
- squeeze of fresh lemon juice
- pinch of sea salt
Preheat the oven to 450*F.
Place the halved squash onto a baking sheet skin-side down. Lightly spray the surface of the squash (cut side – up) with a little oil.
Cook for 40mins until the squash begins browning and/or is tender – poke with a fork. Remove the squash from the oven and let it rest for 5-10mins.
Scoop out the roasted squash and place it into a high speed blender. Add the vegetable broth. Blend on high until smooth.
In a small bowl, add the romesco, garlic, and grapeseed oil. Stir well to combine. *I like to add a little fresh garlic if my romesco is tasting more mild in flavour.
Pour the squash broth into a pot. Bring to a gentle boil over med./low heat – stir often. Add the romesco, sea salt + pepper. Stir well and bring back up to a gentle boil. *If you want to thicken the soup, this would be the time to do it (see recipe notes).
Remove from heat & serve warm. Top with Almond Cream, roasted seeds, & pan-fried fresh sage.
Store any leftovers in the fridge in airtight container(s). Best if eaten within 2-3days.
Add all ingredients to a high speed blender. Blend on high until smooth (1-2mins). Pour cream into an airtight container and place in the fridge until ready to use.
~Keep the squash seeds and roast them like you would pumpkin seeds. They make a great soup topper or snack.
~Thicken the soup by making a roux or whisking in a bit of organic cornstarch.