Spicy Sunshine Butternut Squash Soup

The weather is getting progressively better, but there is still a hint of chill in the air.  One of my favorite recipes over the long cold winter was a creamy, spicy butternut squash soup. The soup itself is simple, delicious, and comforting; but when eaten on its own, is not very filling.  When combined with the Chipotle Loco Sunshine Burger and broccoli sprouts, it is a healthy, warm (spicy!), and filling meal.  During the cold winter, I ate this meal or some version of it at least once a week. Enjoy this meal during these last chilly early days of spring.

Butternut Squash Soup with Sunshine 03182014

This Recipe serves 4

1  large butternut squash or 2 small/medium squashes
1-2 cups water
2 Tbs olive oil
1 yellow onion, diced
1 apple, peeled, cored, and diced
½ tsp salt, and 1 pinch
2 Tbs curry powder
¼ tsp cayenne pepper
4 cups vegetable broth
Loco Chipotle Sunshine Burger ( 1/4-1/2 patty per bowl of soup), cooked per package instructions
1 cup of broccoli sprouts, divided 4 ways

Preheat the oven to 425 degrees F. Cut the butternut squash in half and remove the seeds.  Put the squash(es) face down in an oven safe baking dish.  You may need to use two dishes depending on the size of the squashes and the dish. Put 1 cup of water in each baking dish, and bake until a fork slides easily through the squash.  Once finished, remove from oven and let cool until easy to handle.

While the squash is cooling, cook the diced onion with a pinch of salt in the olive oil over medium heat.  When the onions begin to become translucent, add the apples.  Continue cooking until the apples and onions are soft.

When easy to handle, scoop the butternut squash flesh from the peel.  Add the squash flesh into the pot with the onions and apples.  Add the curry, cayenne pepper, and salt.  Combine the apple, onion, and squash with the spices.  Add 4 cups of broth and stir well, smashing any remaining larger squash pieces.  Bring the liquid to a boil, then reduce heat and simmer for 10-20 minutes, stirring intermittently.  With an immersion blender, blend the soup until a smooth consistency forms. Set aside.   Crumble up the Sunshine Burger in a frying pan, and toast until the crumbles are slightly crispy.  Dish up each bowl of soup, add the toasted Sunshine Burger crumbles on top of each bowl, and finish with broccoli sprouts.

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