For this month's 5 star recipe makeover, the ingredient of choice was squash. I absolutely ADORE squash in all its forms. From acorn squash to zucchini. There are so many types of gourds to choose from, I decided to go in a simple yet elegant direction.
The butternut squash soup is pretty spicy, but paired with the sweet cranberry pomegranate coulis and the crunch of the salty toasted pumpkin seeds, it was truly a pleasant dish to make for the challenge, and even more fun to eat!
Spiced Butternut Squash Soup w/ Cranberry Pomegranate Coulis & Toasted Pumpkin Seeds
Spiced Butternut Squash Soup
1 butternut squash, peeled, seeded and diced into 1" chunks
2 tablespoons of olive oil
2 cups of vegetable stock
1 teaspoon of cinnamon
1/4 teaspoon of cayenne pepper
1/ teaspoon of cumin
Salt to taste
Toss diced squash with olive oil until coated. Spread onto a large sheet pan evenly.
Roast at 350 degrees Fahrenheit for 45 minutes until nice and soft
Heat vegetable stock and place in blender with roasted butternut squash.
Add cinnamon, cayenne pepper, cumin and salt to taste. Puree until smooth. If it's not blending enough, add no more than a 1/2 cup of hot water until smooth.
Cranberry Pomegranate Coulis
1 cup of dried sweetened cranberries
juice of 1 pomegranate
2 1/2 cups of water
Combine all ingredients in a small sauce pot, bring up to a boil, then down to a simmer on medium heat for 10 minutes. Until cranberries are rehydrated.
Place contents of pot into a blender and puree until smooth.
Toasted Pumpkin Seeds
1 cup of pumpkin seeds
1 tablespoon of vegetable oil
Salt to taste
Clean pumpkin seeds with cold water, dry with a paper towel.
Toss with vegetable oil and season with salt.
Toast at 300 degrees Fahrenheit in an oven for 45 minutes until brown and crispy.
Place butternut squash soup in a bowl, spoon cranberry pomegranate coulis and top with toasted pumpkin seeds. Enjoy!