Five Spice Roasted Butternut Squash Soup
Total Time: 00h 45m
Makes: 4 - 6 servings
I created this recipe for when you have exhausted the same typical butternut squash soup recipe over and over, yeah you know the one. Roasting all the veggies on one pan gives this soup some depth, and then transferring them to the stove top, finishing with bacon, coconut milk, stock and the unexpected star of the dish Frontier Five Spice Powder. Top the soup with some salted hot honey pepita brittle and fall in love all over again with butternut squash soup. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Beyond Gourmet parchment paper
- Rebel Green fruit & veggie wash
- Chosen Foods avocado oil
- 1 whole butternut squash
- 1/2 pound of carrots
- 1 large honey crisp apple
- 1 medium sweet onion
- 1/2 pound of uncured bacon
- 4-6 cups of chicken or vegetable stock
- 1.5-2 tablespoons of Frontier Co-op five spice powder
- 12.2 ounce can of “evaporated” coconut milk
- Frontier Co-op salt & pepper to taste*optional pomegranate molasses or thick balsamic glaze drizzle
- Optional: Salted Honey Pepita Brittle
- 1/2 cup of raw pepitas/pumpkin seeds (small green seed)
- Mike’s Hot Honey
- Frontier Co-op flaked sea salt
Directions
- Preheat oven to 400. Line a baking sheet with parchment. Wash your squash andapple with Rebel Green.
- Cut the squash in half lengthwise and scoop out seeds andpulp. Rub the whole squash with some avocado oil and place face down on baking sheet.
- Roughly chop the veggies into chunks and drizzle with some avocado oil and thrown on the sheet pan. Roast everything until it starts to get some caramelization and squash is almost done or is done. This could take around 30 minutes or so.
- While veggies are roasting. Dice up your bacon and sauteuntil cooked through but not crispy. If your veggies are not done, then just put the pan to the side so the bacon doesn’t burn. Do not drain the grease from the bacon, this is your flavor.
- Scoop out the butternut pulp or peel the skin off and throw the squash and veggies into the pan with the bacon. Give it a good stir. Start with about 4 cups of stock (knowing you may need to add some more depending on how thick your soup is) and deglaze the pan by scraping any bits of bacon off the bottom. Add in your evaporated coconut milk and 1.5-2 tablespoons or to taste of the five spice powder.
- Salt and pepper to taste
- Bring to a simmer and let it cook on low while you prepare the salted honey pepitas
- Have a plate handy covered in parchment
- In a saucepan, add your pepitas and warm through releasing the oils. Keep the flame on low and drizzle some hot honey over the pepitas and cook the nuts just a minute or so more until they are coated and warmed through and the honey has caramelized onto the nuts. We don’t want a sauce but we want the honey to have clung to the nuts.
- Empty the nuts and honey onto the parchment paper and immediately hit them with some flakey sea salt.
- Pop them in the fridge or freezer for a minute or two to cool them off and they will become brittle with the hardening of the honey.
- Once the soup is heated through, turn off the heat and use your hand held immersion blender to make it as smooth as you like. Adjust your seasoning if you need to.
- Ladle into bowls and break up the pepitas and sprinkle over top of the soup and drizzle with balsamic glaze or pomegranate molasses.
- Dig In!