Not much more than a stone’s throw away is a really nice sushi restaurant called Himachi’s. When we say stone’s throw we mean we could throw the stone and probably beat it to the front door it’s that close.
You know when Spring is officially here because they build this elaborate outdoor seating area that actually cuts into the street. It’s very exciting when they put it up because even though it’s still a little chillier than you’d like, you know it won’t be long before warmer days are upon us.
You know Winter is fast approaching when they take the outdoor seating down.
Today it was a sad day in our neighborhood, as we heard the pounding of the hammers and the grunting of the employees as they meticulously tore down our last hopes of warmer days and pretty much said “Get ready for Winter people because it is right around the corner”…
Gone are the days of flip flops and lazy hours spent at the beach. It won’t be long until we’re salting the steps and shoveling our driveway. Turning up the heat and wearing comfy slippers to combat the the chill in our hardwood floors.
In our kitchen we’ve been stocking up on seasonal squashes and making as much soup as possible for our freezer. We’ve got enough soup to last us through the most blizzardy of blizzards. Throw a little sausage, ground beef or quinoa on the bottom of any soup bowl and your meal is super hearty, super good and you tummy is super warm (along with your feet since we know you have fuzzy socks on too!)
Below is the recipe for pumpkin butternut squash. The original recipe came from Joy The Baker but we’re finding that once you start making soup, you don’t need to go in search of a recipe to follow. We google combinations we think might work well together and if someone else has already attempted it we take that as a sign to go forth and create good soup!
This made quite a bit (about 12 cups) so that we could freeze most of it for later use. You can adjust accordingly for the amount you want to make.
Roasted Pumpkin Butternut Squash Soup
- 2 Medium Pumpkins (peeled and cubed – or roast with skin then peel)
- 2 Medium Butternut squash (see pumpkin)
- 2 Leeks (washed and cut)
- 1 Onion (peeled and cubed)
- Garlic (We used 10 cloves)
- Olive Oil (for roasting)
- 5 – 6 Cups of Broth (veggie or chicken)
- 1/2 Cup Coconut Milk
- Almond Milk to cut soup if too thick (optional amounts)
Preheat oven to 375F.
Whether to cut the peel off the butternut / pumpkin is really up to you. The first time we made this we left the peel on but now that we’ve made a few different soups we think it’s easier to take it off before the roasting. More out of impatience waiting for everything to cool down before we get to making the actual soups. It’s really a personal preference…
Cut, remove the “guts’ (keep those seeds for roasting!) then chop into 2 – 3 inch pieces. With a little olive oil coat the pieces and put onto cookie sheet (we used aluminum for easy clean up)
Roast in the oven for about 20 minutes. While the pumpkin / butternut squash is roasting you can prepare the leeks, onion and garlic. Cut stalks off of leeks, peel onion and garlic. Toss is small amount of olive oil and onto cookie sheet.
After the initial 20 minutes, we gave the pumpkin and butternut a good stir and returned to oven (now with third cookie sheet of onion, leeks and garlic) and continued to roast of additional 20 minutes (if you left the peel on, a fork should be able to poke through with no problem).
While roasting everything, you may want to consider warming your broth. Not sure why the idea of cold broth just irritates us but it does and we know this is a personal preference (more because we can hardly wait to eat this when it’s done and warm broth makes that happen quicker).
Once roasting is done you can a) pull out your handy food processor b) grab the blender or c) take out that fancy immersion blender (Dear Santa, we’ve been very good and would like an immersion blender under the tree!). We’re going with option “a” for now…
In the food processor (in batches unless you have a big big processor), add roasted pumpkin, butternut squash, leeks, onion, garlic and coconut milk. Pulse until mixed well then add broth until you’ve reached desired consistency.
This is typically a thicker soup. If that’s not your style then you can add almond milk (remember we try to stay as paleo as possible so no cream for us) until it’s right where you like it!
We garnished with pumpkin seeds (without the shell) and just a bit of pepper.
This is gonna be so good on those cold winter days!
As a little extra bonus we took some pictures of our kitchen in the midst of all this soup making. Creating foods can be intimidating because you think the person sharing the recipe is working in a professional kitchen and is all neat and tidy about things…
Here are two things to know about TheHDD: Our kitchen is nothing fancy and we are far from neat and tidy when it comes to creating good foods!
~ Now that’s good eatin’ folks
(and a lot of cleaning too)