Butternut Squash Soup with Sweet Potato Gnocchi
JOIN US LIVE NEXT TUESDAY, NOVEMBER 3rd ON GOOD TV
Fall is upon us, and when you’re from the midwest as we are, when the leaves begin to fall and temperatures drop a hot bowl of soup is the perfect remedy to warm you back up. Our song pairing for this meal, which was added to the “Beets For the Soul - Volume 1” Spotify playlist as always (link in menu), is a recently released re-rub of a Chicago house classic from Frankie Knuckles “The Whistle Song” (Eric Kupper Sound Factory Re-rub). Every time I hear this song it feels like a walk in the park that I never want to end, but a bowl of this soup waiting for you after is just the right touch!
Join us next Tuesday November 3rd after you vote at 6:30PM CT as we make this cozy soup! Featuring Music from DJ Cousin Phil.
GOOD TV dinner!
Ingredients:
1 large butternut squash
1 yellow onion
6 cloves of garlic
2 tbs olive oil
3 medium sized carrots
1 leek
1 knuckle of ginger
1 tablespoon fresh thyme leaves
10 sage leaves
2 bay leaves
Crushed red pepper - preferred for spice
6 cups of stock ( you can use veggie stock, bone broth or any preferred stock)
1.5 cups coconut milk
Toppings
2 large shallots
Leftover coconut milk
Seeds from the squash
Fresh thyme
Cracked black pepper
I added sweet potato gnocchi as an added bonus, you can make your own or buy store bought! I followed this recipe.
*** If making gnocchi prepare dough first by baking sweet potatoes before you start your soup. The rest you can prepare while the soup is cooking.
Cut ends off squash and peel skin. Cut remaining squash into cubes, de-seed and place seeds in a separate bowl. Soak seeds in water to remove any remnant squash, Strain and set squash seeds to the side to dry.
Peel and chop onion, carrots and garlic cloves - rough dice. Thoroughly wash leek, cut off roots and green top, and dice remaining leek.
Peel and dice ginger. Preheat dutch oven to low/med heat, add 2 tbs olive oil to the warmed up pot.
Add onion, carrots, ginger, leek into the dutch oven and allow to brown for 5 minutes - stir to avoid sticking.
Add in the chopped sage leaves, thyme, butternut squash and cook down another 3 minutes. Add salt and crushed red pepper if you like a little heat.
Add the cups of stock and two bay leaves, bring the pot to a boil and then reduce to simmer. Allow the soup to simmer for 30-45 minutes until veggies are fork tender and ready to be pureed.
Remove bay leaves, turn off heat and puree with a hand mixer. If using a blender to puree, allow the soup to cool prior.
Once the soup is all blended turn it back on low heat and add the coconut milk. Give it a good stir and taste for any needed salt, spice and flavor
.Preheat your oven to 350 and place dried seeds on a baking sheet. Add one tbs of butter and salt the seeds. Bake for around 7 minutes until golden brown.
Peel and thinly chop shallots. Turn on a frying pan to medium high heat and add a Tbs of coconut oil. Once the oil is bubbling hot add the shallots and fry for 5-7 minutes until crispy. Remove from heat, salt and place on a paper towel to remove excess oil.
If you made the sweet potato gnocchi, after you boil per the instructions drain and add a tbs of butter and 3 sage leaves to a frying pan. Turn the pan on medium high heat and once the butter is bubbly hot add the gnocchi to give them a browned crispy skin. Fry each side for a few minutes.
Place your soup in your bowl first than layer with a scoop of gnocchi and drizzle with coconut milk. Add the crispy shallots and seeds and fresh thyme leaves. Salt and pepper to taste and enjoy!
*****If you are planning to make this with us Tuesday November 3rd at 6:30 PM on Good TV Dinner you will want to prep the following ahead of time.
Bake your sweet potatoes so they are ready to be turned into dough. Cut and peel your squash and soak your squash seeds. Everything else we will do together!!
