Roasted Butternut Squash Gnocchi Soup
It’s Fall and it’s time to dust off your soup pots and get ready for the cold weather! Normally in Jamaica soup is made every Saturday. This Butternut Squash Soup is not typical we drink in Jamaica though it is similar to our Pumpkin Soup, but we decided to step out of the box and try something new! And honey it was SOOO delicious!! This creamy and satisfying butternut squash soup is the perfect autumn meal.
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The secret is simple but very crucial to make this soup what it is. It’s the process of roasting the butternut squash with a seasoning blend of; complete seasoning, nutmeg, pepper flakes, paprika, adobo seasoning, black pepper, salt, and garlic seasoning and then blending them right up. That way, you have that goodness built right into the soup. Hearty fall flavors and a rich, velvety texture are blended into each beautiful bowl. Another secret ingredient we added in our soup that took it to the next level is Gnocchi!! We have been going crazy over them. The Gnocchi reminds us of what we call spinner aka dumplings in Jamaica. It was perfect for to Enjoy this soup as a starter, side, or main dish!
How healthy is this soup? and how to find a ripe squash?
Another thing we love about this soup is how healthy it is. Adding butternut squash iis an excellent way of decreasing hunger! It has an ingredient list that includes vitamin-and nutrient-rich vegetables, it has fiber to keep you full, and it’s being low in calories. We’ll call that comfort food you can feel great eating any day of the week. A few things can tell you about the ripeness of squash. The darker the shade of color on the outside, the better and sweeter on the inside. Look for squash without green patches or blemishes. Ideally, a mat-skinned squash is best!!
Best toppings for butternut squash soup?
We used shredded taco cheese blend to bring out the cheesiness, of course, but also saltiness and umami. If you’d like to make this vegan: Just add nutritional yeast or Shiro miso (white miso) to taste, added at the same point you would have added the cheese. We also topped it off with fried green plantain aka tostones seasoned with garlic salt.
“I will say of the Lord, “He is my refuge and my fortress; My God, in Him I will trust.” Psalms 91:2 NKJV
These days we have to count on the Lord to be our rock. Because this life is not easy and people will always fail us, but God will never fail us. Family and friends will always disappoint but Christ never will. He is always there when we need him especially now in a time of uncertainty with so many people losing their jobs due to the mandate. We have to trust in Him! The Bible is being fulfilled before our eyes and we know the times that are ahead will not be easy, hard times are coming. And many believers may not be getting the support of family and friends because of the stand we choose to take. The choice of choosing the world or choosing the Faith, but Jesus Christ Himself said they hated Him so they will hate us too. So hold the faith and pray, continue to let God be your refuge and your fortress!
Roasted Butternut Squash Gnocchi Soup
Ingredients
- 1 large Butterscotch
- 1 cup of Gnocchi
- 1 tablespoon olive oil plus more for drizzling
- 1/4 cup of onion
- 1 teaspoon salt
- 3 garlic cloves pressed or minced
- ⅛ tsp ground nutmeg
- Scallion
- 1 scotch bonnet pepper
- 2 large carrots
- 1/4 cup of sweet pepper
- 1 pack of pumpkin flavored soup mix
- 6 cups of water
- 1 tbsp of Complete Seasoning
- I hand of thyme
- 4 pimento seeds
- 4 tbsp of season blend( red pepper flakes adobo, black pepper. salt. cayenne. onion powder, garlic powder
Instructions
- Dice butternut Squash into medium size pieces
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil or parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash. Rub the oil over the inside of the squash and sprinkle it with season blend.
- Chop up carrots,onions, sweet pepper and garlic and sauté them in a pot with a teaspoon of olive oil.
- After you have sautéed the vegetables then add water to the pot then the pumpkin flavored soup mix to make your broth from scratch. Add some complete seasoning and the seasoning blend. (To taste)
- When your squash is soft add it to your blender along with the broth boiling in the pot
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.
- Add it back to the pot and drop in your thyme pepper and how can we forget the gnocchi! Let that boil for 5-10 mins then serve
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