butternut squash soup

butternut squash soup is one of my absolute favorites, especially this time of year.  but, it often has heavy cream in it and i was looking for a healthier version and simplicity was key as well.  i think i nailed it.  this is a combination of several recipes that i experimented with at the end of last week.  i am beyond happy about it.  it is healthy, affordable and simple. no dairy, no gluten and also vegan.  We added some shredded parmesan on top for serving but of course, if dairy free or vegan is your goal, that doesn't need to be added. 

i apologize that i only have one photo to share...i made this with channing running around and my camera battery was dead so one photo of the end product is all you get...along with the recipe.  I think this recipe would also be really good if you included some apples too, during the roasting process...i think i might experiment with adding that in next time.  

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INGREDIENTS

1 butternut squash, peeled and cubed

1 small bag of fingerling potatoes, cubed (i purchased a small net back which had about 7 potatoes in it. if these aren't available, you will want a small buttery potato) 

1 shallot, pealed and quartered

6 cloves of garlic, pealed and left whole

1/3 cup olive oil + plus 3 tablespoons

1 tablespoon agave nectar

1 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

1 teaspoon sweet paprika

1/8 teaspoon cinnamon

7 cups vegetable stock

1 cup water

INSTRUCTIONS

1. preheat oven to 400 degrees.  using a small piece of foil, wrap up the shallots and drizzle with 2 tablespoons of olive oil.  wrap up the pouch.  do the same with the garlic cloves in a separate foil pouch but only add 1 tablespoon of olive oil.  set both pouches aside.  

2. line a cookie sheet with foil and spread out the potatoes and cubed butternut squash .  in a bowl, combine 1/3 cup olive oil, agave, salt, paprika, coriander, pepper and cinnamon.  drizzle evenly over potatoes and butternut squash. place foil packets of shallots and garlic, along with the cookie sheet, in the oven and roast for 30-40 minutes.  once roasted, squash and potatoes should be tender.  remove everything from the oven. 

3.  i used my vitamix but you could use any blender or food processor.  puree vegetables, garlic and shallots first then with vegetable stock, adding the stock in one cup at a time, until the mixture is smooth.  (if your blender/food processor container isn't large enough to hold everything, you can add the remainder of stock in once you transfer everything to a pot on the stove)

4. once puree is completely smooth, transfer pureed vegetables, left over stock and 1 cup of water to a large pot on the stove.  bring the soup to a simmer and add any additional seasonings to taste.  i like mine sweeter so i added just a pinch more cinnamon and coriander while on the stove.  

serve and enjoy!  serves 4 large bowl servings.