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| *only because this was too cute not to share |
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2 medium butternut squash (about 3 lbs)
1 large onion, diced 4 cups vegetable stock 1 tbs vegan butter 2 tbs olive oil 2 tsp ground coriander, divided 1 tsp white pepper 2 tbs fresh sage, chopped, plus additional for garnish salt and pepper to taste 2 cups orzo, cooked
Directions
Preheat oven to 425°. Peel and halve both squash, scooping out the centers. Coarsely chop three halves of squash and set aside for the soup. Dice the remaining half, into large pieces for roasting (approximately 3/4” squares). Toss the cut pieces with 2 tbs olive oil, 1 tsp coriander, and a generous seasoning of salt and pepper. Roast the squash on two baking sheets for 30 minutes, flipping the pieces, and rotating the pan halfway through. When squash is done roasting, set aside for serving on top of the soup.
In a large dutch oven, heat 1 tbs vegan butter over medium heat. Cook the onion until translucent, about 5 minutes. Add the coarsely chopped squash, vegetable stock, 1 tsp coriander, sage, white pepper and generous shakes of salt and pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove soup from heat and either using a stick blender or working in small batches in a convention blender, puree until smooth. Depending on the size of your squash, your puree may be very thick. If this is the case, thin soup with water, adding one tablespoon at a time until the desired consistency is reached.
To serve, place 1/2 cup of cooked orzo in bowl and top with roasted squash. Pour the squash soup around the orzo and garnish with fresh sage and freshly cracked pepper.
Source: Squash Soup with Sage and Orzo | Free People Blog http://blog.freepeople.com/2013/09/squash-soup-sage-orzo/#ixzz2ffnrc9fx |
