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ONCE UPON A THYME

By: Adina Yaakov



Roasted Butternut Squash Soup with Maple Glazed Pastrami


A delicious soup always begins with a flavorful base. Roasting the butternut squash in halves adds flavor and eliminates unnecessary cubing or peeling. In addition, butternut squash contains great nutrients like vitamin A, potassium, and fiber. Coconut milk is one of my favorite components in cooking. In this recipe it lends a creamy texture to the soup without using any dairy ingredients. You're going to love this wholesome and satisfying soup!
 

INGREDIENTS:

2 medium butternut squash
4 tbsp. olive oil
6 cups chicken broth or water
3.5 tsp. Kosher salt
2 onions
4 cloves garlic
1 can light coconut milk
12 oz. sliced beef pastrami
¼ cup + 1 tbsp. maple syrup
1 bunch of chives
Black pepper according to taste
Serves 8

DIRECTIONS:

1.      Preheat oven on 375°. Slice both butternut squash vertically and discard pits.

2.      With a pastry brush, brush flesh with 1 tbsp. olive oil. Sprinkle with 1 tsp. Kosher salt. Place squash cut side up on a baking tray and bake uncovered for 45-60 minutes until lightly browned.

3.      Slice onions and sauté with 2 tbsp. olive oil in a large pot. Add garlic and sauté for another 5 minutes. Scoop out flesh from squash and add to pot.

4.      Reserve ½ cup coconut milk and set aside for later. Add the rest of the coconut milk to the pot along with 1 tbsp. maple syrup, broth, or water. Cover and bring to a boil and then let simmer for 30 minutes.

5.      Add 2 tsp. salt. Remove from heat and puree with immersion blender (or carefully with a regular blender) until smooth.

6.      Coarsely chop pastrami into small pieces. In a small tin or Pyrex baking dish, place pastrami and ¼ cup Maple syrup. Bake uncovered at 350° for 10-15 minutes, being careful not to let it burn. Let cool and sprinkle ½ tsp. salt on top.

7.      Serve each bowl of soup with an extra swirl of the remaining coconut milk, a sprinkle of chopped chives, and maple glazed pastrami. Optional - sprinkle fresh black pepper on top.
 

Recipe, photo, and styling by Adina Yaakov, Dietetic Intern and Recipe Developer. For more recipes follow @OnceUponAThyme