Fall - Pesto and Potatoes

This favorite recipe has been updated to improve flavor and includes new photography.

Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. I love the changing seasons for many reasons, the first being the excitement of a fresh set of ingredients available in the produce department.

This Whole30-friendly Roasted Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park. It’s great as a starter or to make as a main course, serving with a large salad or protein of your choice.

Roasted Butternut Squash Soup

Reed Dunn This favorite recipe has been updated to improve flavor and includes new photography. Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients… Print This

Serves: 8 Prep Time: 20 minutes Cooking Time: 50 minutes

Rating: 5.0/5

( 4 voted )

Ingredients

3 lbs. butternut squash, diced (about 2 small squash)
1 yellow onion, sliced
4 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoons fresh sage, chopped (6 to 8 leaves)
1 cup coconut milk
2 to 3 cups vegetable broth
4 tablespoons olive oil, divided
Chopped chives for garnish (optional)

Instructions

Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.

Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.

While squash is cooking, prepare onion, celery, garlic and sage.

Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.

Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.

Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.

Serve with chopped chives as garnish (optional).

*Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.

Delicata squash is one of the most versatile of all fall and winter squash. It’s easy to clean, and the edible, thin skin makes it even easier to cook in a hurry. I often roast it for curry dishes and other mains, but I decided to make it the hearty element of this salad. This would make a great starter for Thanksgiving or any meal this time of year.
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I’ve also been on a total tahini kick lately, and this version of Maple Tahini Dressing – not too unlike the others I’ve made in recent months – provides a good balance with all of the other salad components.

Delicata Squash & Baby Kale Fall Salad with Maple Tahini Dressing

1 delicata squash
2 cups baby kale
2 cups thin-sliced red cabbage
½ cup toasted walnuts
¼ cup dried cranberries
Avocado oil
Salt
Pepper
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Preheat oven to 400 degrees F. Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2-3 tablespoons avocado oil and salt and pepper. Mix and place squash rounds on a parchment-lined baking sheet. Bake for 24 minutes, flipping after halfway done. Squash should be slightly crispy.
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For the Maple Tahini Dressing:

1 lemon
1 tablespoon maple syrup
¼ cup tahini paste
Pinch of salt
Pinch of pepper
Pinch of garlic powder
3 tablespoons olive oil
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Zest and juice lemon into a medium bowl. Add in maple syrup and tahini paste, whisking with a fork to combine. Season with a pinch of salt, pepper and garlic powder. Stir continuously while drizzling in olive oil. Taste and adjust seasoning.
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Mix baby kale and red cabbage and spread across a serving platter. Top with roasted squash rounds and sprinkle with toasted, chopped walnuts and dried cranberries. Drizzle with dressing and serve.