From Young Moms to You



Thanksgiving preparations have you running around a bit? The students at Hilltop High have an easy, nutritious, and delicious soup to fuel your list making and table setting.

On Tuesday 18 Reasons went to Hilltop High for our third cooking class, co-organized with HeartBeets. Everyone was either sick or otherwise in need of some good nourishment, so we made this roasted butternut squash soup. It takes a little over an hour, but most of that time is spent roasting your vegetables.  This means you can check things off that to-do list while dinner makes itself.  The girls at Hilltop all loved it, especially once they knew they could add as much hot sauce as they liked!  We served it with melted cheese sandwiches, but it would be equally good paired with a chicory salad smothered in a poached egg. Also feel free to trade out the Moroccan-inspired spices for others.

We hope this soup helps you take care of yourself so that you can take care of others this holiday season!

Roasted Butternut Squash Soup with Moroccan Spices (Serves 6-8)

1 medium butternut squash (our favorite Rugosa from Mariquita Farm would be excellent)
1 yellow onion
2 garlic cloves (unpeeled)
2 carrots
1 parsnip
1 tsp cumin seeds or cumin powder
1 tsp ground ginger
1/2-1 tsp smoked paprika
1 1/2 tsp cinnamon
1 C chopped tomatoes
1 can low sodium garbanzo beans, drained
2-4 C water or low sodium chicken/vegetable stock
olive oil
Salt and pepper
2 limes
cilantro

Pre heat oven to 400 and adjust one rack to the middle of oven. Liberally oil a baking sheet with olive oil.

Cut squash in half the long way. Scoop out seeds and place squash cut side down on baking sheet.

Cut onion into four pieces (do not peel). Peel and chop carrots and parsnip into four large chunks. Put onions, unpeeled garic, carrots and parsnip on baking sheet with squash. Pour on more olive oil, enough to coat vegetables all the way. Roast for 45 minutes or until squash skin is blistered and light brown, stirring occasionally.

Remove vegetables from oven and let cool until easy to handle.

Peel skin off of onions and garlic and chop roughly. In a soup pot, heat 2 Tbsp olive oil. Add onions, garlic, all spices, and salt. Cook for 5 minutes on medium heat. Add tomatoes and while that cooks, scoop meat out of squash. Add squash flesh, carrots, and parsnip to soup pot.  Cook 5 minutes. Add 2 C water and garbanzo beans.  Bring to a simmer and let simmer for 5 min.  Crank pepper mill a couple of times into pot. Taste for seasoning.

Using an immersion blender or your regular blender, puree soup until smooth.  Add more water until soup is as thick or thin as you like. Taste one more time for salt and pepper.

Serve with fresh lime juice and some chopped cilantro.



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