Tag Archives | #squash

“That’s the trendy soup to make”



That’s what my brother said when I texted him that I had made this for the previous night’s dinner.

Although it’s definitely not the only thing you can make with butternut squash, 100% of the people I asked at the CSA pick-up yesterday make soup.  And even though I posted a similar recipe almost exactly one year ago, this one checks off so many more boxes.

Whole30?  check…vegan?  check…one step cooking? check again.

Any meal that can be tossed together in a slow cooker and forgotten about is a HUGE WINNER in my book.  This recipe requires no pre-cooking of rice, no fussing, no monitoring.

I followed Gimme Some Oven’s recipe almost exactly, with just a few adjustments.  Other options for garnish include toasted nuts or seeds, croutons, roasted chickpeas, and toasted coconut.


Slow Cooker Butternut Squash Soup from Gimme Some Oven


  • 1 medium butternut squash, peeled and diced
  • 1 white onion, diced
  • 1 carrot, diced
  • 1 firm apple (recipe calls for Granny Smith, but I used whatever I had-Fuji maybe?)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 cups vegetable stock
  • 1/2 can coconut milk
  • 1 sprig fresh sage

Place all ingredients in a slower cooker and toss to combine. Cook on low 6-8 hours, or high for 4 hours, or until squash is tender. Remove the sage sprig.

Using an immersion blender, blend the soup until it is velvety smooth. Alternatively, you may blend in batches in a blender.

Stir in the coconut milk.

Garnish with more coconut milk and cayenne to taste.

*Note: I found the soup to be very thick the next day. I added another 3/4 cup of vegetable stock in as I reheated to thin it.




Butternut Squash Soup with Rice and Coconut Milk

squash wild rice soup

Just as there are certain cooks that one knows by name alone-Ina, Jamie, Ree-there are food bloggers who have achieved the same status.  Say the name “Heidi” and one undoubtedly knows you must be speaking of Heidi Swanson, recipe creator and photographer of the site “101 Cookbooks”.  Heidi’s first book, “Super Natural Every Day”, was the first natural foods cookbook I ever purchased and continues to be one of the cookbooks I continually fall back on for great dishes.  Heidi has travelled extensively and I couldn’t wait for her new book, “Near & Far:  Recipes Inspired by Home and Travel”, knowing it would be filled not only with fabulous recipes from her trips abroad, but ethereal photographs as well.

Jimmy Fallon Squash

There are no shortage of butternut squash soup recipes on the internet, but many tend to lean toward the sweeter side.  What drew me to this recipe was the inclusion of a serrano chile, giving it just a slight spiciness.  Heidi recommends serving the soup with a scoop of wild rice, rather than adding it into the soup as I did.  You could even use a different cooked grain, such as farro or barley.

Butternut Squash Soup with Rice and Coconut Milk


  • 1/4 Cup coconut oil
  • 2 medium onions, cut into eights
  • 2 large shallots, halved
  • 1 whole serrano chile, stemmed
  • 1 Tbsp sea salt
  • 2 1/2 pounds butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 8 cups vegetable broth
  • 2 tsp fresh grated or pureed ginger
  • 2-4 cups cooked wild rice blend (I use Royal Blend brand)
  • toppings such as toasted nuts or croutons

Cook the wild rice while you make your soup. I steam mine in my rice cooker (2 cups of rice to 3 cups of water).

Melt the coconut oil in a large pot over medium-high heat. Add the onions, shallots, serrano, and salt. Cook until softened, about 7-10 minutes. Add the squash and the broth. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove from heat, puree with an immersion blender until smooth. Stir in the ginger and coconut milk. Add the cooked rice and season with more salt to taste. Top with toasted pumpkin seeds, pepitas, croutons, or yogurt.




Roasted Butternut Squash with Udon Noodles + Vote for Fiercely Fresh for best food blog in the Baltimore Mobbies!


butternut squash

I reach a point every late fall when I’m done with green salads.  The though of eating chopped, fresh vegetables loses it’s appeal in favor of more hearty fare.  Roasted vegetables, sautéed grain salads, and pumpkin-flavored somethings…this is the stuff of colder weather.  Butternut squash and tahini are a match best made in autumn, proven by the fact that this is my third post including both!

If you want to the know what Udon noodles are (and the difference between all types of noodles frequently in Asian cooking, check out the Kitchn’s post here).  Also, check out their instructional post on how to peel and cut up a butternut squash.  Don’t forget to save those seeds for toasting!

On a sidenote, Fiercely Fresh has been nominated for a Baltimore Sun Mobbie in the best food blog category!  If you could kindly take a moment to vote, I’d sure appreciate it.


vote for my blog in the mobbies early and often


Toasted squash seeds:

Place the seeds in a shallow bowl and cover with water.  Swirl the water around gently with your hand, breaking up clumps and taking out any membrane pieces that separate off.  Do this until you’ve removed most of the pulpy pieces.  Drain the seeds in a fine mesh colander picking out any leftover pulp and place on a paper towel to dry.

When you’re finished roasting the squash for this recipe, remove the squash to a plate with a spatula but don’t throw away the parchment paper.  Spread the seeds in a single layer on the paper.  Spray with cooking spray (olive oil, coconut oil, or any other type).  Place in oven and toast for about 8-10 minutes or until they start to turn golden brown and one or two of them pop.  Give the baking sheet a shake about halfway through toasting if you think of it.  Remove immediately to a plate.



Roasted Butternut Squash with Udon Noodles


  • 3 cups butternut squash, peeled and cubed
  • 4 ounces Udon noodles
  • Dressing:
  • 1/4 cup cilantro leaves
  • 3 Tbsp mirin (or soy sauce)
  • 2 Tbsp tahini
  • 2 tsp honey
  • 1-inch piece of fresh ginger, peeled
  • 1 clove garlic
  • Preheat oven to 400 degrees. Toss squash in a bowl with 1-2 Tbsp olive oil. Season with salt and pepper and spread on a baking sheet lined with parchment paper. Bake until tender, about 25 minutes. Remove to plate and toast squash seeds, if desired.
  • Over medium high heat, bring a large pot of water to a bowl and cook Udon noodles according to package directions. Drain noodles and rinse with warm water.
  • Combine dressing ingredients in a blender or food processor and pulse until well combined.
  • Place noodles and squash in a large bowl. Add dressing to the bowl and toss to combine.
  • Top each serving with additional chopped cilantro and toasted squash seeds.

butternut squash




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