I just returned from a wonderful week in Vail, CO with the family. Aside from wondering where the produce was coming from, I did enjoy the food I was experiencing and not having to prepare it. Most notable we sampled several versions of Butternut Squash Soup. They all seemed more complex than soups I had prepared for the family at home. One of the waitresses at the resort we were staying was kind enough to share the main ingredients of their version and upon my arrival home to what did my wondering eyes appear? A butternut squash that had been waiting patiently on the counter for it’s assignment.
Here are the results of my experimental batch which was met with nods and thumbs up from the adult children. If you also happen to have a butternut or kabocha just hanging around, give this recipe a try, look at the photo below and pretend you’re in Vail – it’s certainly been cold enough here to imagine that!
1 large Butternut Squash, peeled, diced, roasted*
1 large apple, peeled, diced
2 carrots, diced
2 stalks of celery, diced
1 potato, peeled and diced
1 large onion, peeled and diced
1 T ginger, grated
1 T butter or coconut oil
5 cups of chicken stock (or water)
1/2 cup coconut milk
Season with sea salt, fresh ground pepper and nutmeg
Saute onions, ginger, celery, apples and carrots in butter or oil over low heat just until heated through. Add roasted squash, potatoes and broth or water. Simmer 35 minutes. Add coconut milk and season to taste. Puree with a hand blender or in a blender or food processor.
*Toss the diced squash with some olive or coconut oil and roast in 350 oven in a roasting pan or on a cookie sheet for 1 hour or until pieces start to carmelize/brown. Try substituting kabocha.
Gore Creek, Vail Village