Meatless Monday: Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

I've survived my week-long eating extravaganza. Barely.

I've probably gained a few pounds. My waistline may have expanded. I don't want to look. Or try on my skinny jeans. I'll have to go on a clean-food fast this week. And hit the gym. More than once. And hike. A lot.

I'm not weighing myself this week. No way.

But it was all worth it.

Here's a quick recap of what transpired. I dined at Salt's Cure. Not once, but twice. I'm officially obsessed (thank you Joy for pushing me to go). I also headed across the 405 to Santa Monica to feast at the brand new eatery True Food Kitchen (my business cards should read, "Will Travel for Food").

That was before my in-laws arrived in LA. It gets worse. All in the span of three days, we hit Pizzeria Mozza, Hatfield's, The Lazy Ox Canteen, and Pace.

Afternoon Tea at The London West Hollywo

Oh, and I had Afternoon Tea at the London. Not once, but twice.

Do you think I have a problem? Maybe? Maybe?

More on all this eating in the coming weeks. I have some beautiful photography to share, and thoughts on many of the meals.

But back to my clean food fast first. I think that Meatless Monday is a great way to start, don't you? You can't go wrong with fresh, healthy vegan-ish foods.

I haven't done a proper soup in a while, so here is one of my all time favorite recipes for Roasted Butternut Squash Soup. It's a vegan puree. I spice it up with a hint of ground cardamom. It's super good for you. It tastes great.

Do I need to say anything else? Didn't think so...

Roasted Butternut Squash Soup

• Serves 4-6 people
• Cooking time: about one hour
• Vegan; gluten-free
• Print Recipe

Ingredients

• 1 butternut squash, halved and seeds removed
• 1/2 teaspoon ground cardamom
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon red chili flakes
• 1/4 cup of olive oil, plus more for drizzling
• 1 garlic clove, peeled
• about 3 cups of vegetable stock
• 1 tablespoon flat-leaf parsley, chopped
• salt & pepper 

Directions

1. Preheat the oven to 425 degrees.
2. Rub the inside of the butternut squash with the cardamom, thyme, chili flakes, and sprinkle with salt and pepper.  
3. Place them in a heavy bottomed pan cut sides down and poke holes into the skins with a fork or knife.
4. Fill the pan with 1/2 inch of water and roast for 40-50 minutes, or until cooked through and tender. Remove from oven and allow to cool.
5. Once the squash is cool enough to handle, scoop the meat out of the skin and place in a blender.  
6. Add the stock, the 1/4 cup of olive oil, and the garlic glove. Puree until smooth.  Place in a pot on the stove top. Warm over medium heat for about 10 minutes. Adjust seasoning (salt and pepper) as needed.  
7. To serve, drizzle with a little olive oil and top with chopped parsley. Enjoy!

Source for Ingredients

• organic butternut squash, organic vegetable stock, organic red chili flakes, and organic cardamom from Whole Foods 
• organic garlic and organic thyme from West Hollywood Farmers Market