Smoky Butternut Squash Soup w/ Yogurt & Dukkah

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Easing back into blogging after a long hiatus because you know….life.  Life with my kids, my job that I love, and navigating single mommy life and all its idiosyncrasies.  In a nutshell, getting caught up in the routine and groove of life.  But, I’m reclaiming my time because food is everything to me.  It’s my art.  From its history, it’s journey from farm to table, to the creativity and innovation of food dishes that entice your eyes as well as your palate. 

I’m starting back with this Smoky Butternut Squash Soup w/ Yogurt and Dukkah seasoning for a little bit of Fall inspiration. I’ve used Dukkah seasoning in a couple of my other recipes.  As you can see, it’s one of my favorite seasonings.  Some nights when I get home late and I don’t want to look at the stove because I’m too tired and too hungry, I’ll whip up some Scrambled Eggs with Cheese, Avocado slices and sprinkle Dukkah Seasoning on top of my eggs.  Now, Scrambled Eggs with Cheese is great on its own, but adding the seasoning, gives it such a pop of flavor.  Like I can really cook kind of flavor.  You can make your own Dukkah seasoning, which consists of a combination of nuts, sesame seeds, cumin, fennel, and other seasonings.  Or, you can just buy it here.

The soup was a great late-night dinner for me, along with some crusty bread and my new obsession……Better Call Saul.  I binged watched Breaking Bad last year and was told to watch its prequel spin-off.  I’m quite hooked. 

Have a great day everyone!

Smoky Butternut Squash Soup with Yogurt and Dukkah Seasoning//serves 4

 

3 lb. butternut squash (about 1 large squash), deseeded, peeled, and chopped
2 tablespoons olive oil
1 medium onion chopped
3 large garlic cloves minced
1 teaspoon smoked sea salt
½ teaspoon freshly ground black pepper
1 tablespoon smoked paprika
4 cups vegetable broth

Optional toppings

1 tablespoon yogurt, garnish
1 tablespoon dukkah seasoning, garnish
Chopped parsley for garnish

 Preheat oven to 425° F.  Arrange chopped butternut squash on a sheet pan lined with parchment paper.  Drizzle squash with olive oil.  Roast 25-30 min or until squash are softened and browned.

 In a large skillet, warm 2 tablespoons olive oil over medium heat.  Add the chopped onion.  Cook stirring often until the onion has softened and is starting to turn brown, about 3 to 4 minutes.  Add the garlic and cook until fragrant, about 1 minute, stirring frequently. 

 Transfer the cooked onion and garlic mixture to a blender.  Add the roasted butternut squash, smoked sea salt, smoked paprika and freshly ground black pepper.  Pour in the vegetable stock and blend on high until soup is thick and creamy. Add additional stock if you would like a thinner soup.  Depending on the type of blender you use, (I used my Vitamix), you may have to work in batches to blend the squash.  Pour soup into bowls and garnish with yogurt, Dukkah seasoning and parsley.  Serve immediately.

 1 year ago

Matcha Spinach Hummus w/ Dukkah & Golden Pea Shoots
Avocado Toast w/ Sun Dried Tomatoes, Poached Egg & Dukkah

Butternut Squash, Lentil, & Rosemary Pot Pie w/ a Spelt Hazelnut Lattice Crust

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Butternut Squash & Lentil Pot Pie w/ a Spelt Hazelnut Crust!!

Okay, I am now in my element.  This is how I say fall.  POT PIE.  For me, it is the perfect compact, all-encompassing meal that warms me and feeds my soul.  It truly is the ultimate comfort food.  As much as I love summer, fall holds a special place in my heart with all its hearty and robust meals.  Soups, stews, gratins, me, a blanket, and said soup, stew, gratin on the couch watching This Is Us or Transparent.  In other words, my happy place.

I made this Butternut Squash, Lentil & Rosemary Pot Pie w/ a Spelt Hazelnut Crust and it was everything.  The crust was buttery and flaky and paired well with the subtle sweetness of the butternut squash and earthy lentils. I usually make Chicken Pot pie but I wanted to break from tradition, my own that is, and take advantage of fall's fruits and vegetables.  Particularly, the squash.  Although I eat squash all year round and it is available throughout the year, I feel it's rightful place is the fall. 

This is not a cumbersome meal to put together. Once you’ve placed your ingredients in your saucepan, the only item left is the Spelt Crust.  With some planning, you can make the dough ahead of time or complete all the steps the same day.  Or, you can skip the homemade crust, and purchase ready-made whole wheat pastry dough.  I’m not a stickler.  I have little ones, so I like to prepare quick food for them while keeping it nutritious and inventive.  Lastly, pot pie is versatile, so experiment with other vegetables such as cauliflower, various greens such as kale, dandelion greens (my fav), swiss chard, and various beans.  Hmmmm!! I feel another veggie pot pie coming to the blog soon. 

Until then, enjoy this one!

 

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Butternut Squash, Lentil, & Rosemary Pot Pie w/ a Spelt Hazelnut Lattice Crust//serves 4

spelt hazelnut crust
Loosely adapted from The Spruce

2 cups spelt flour
1/3 cup hazelnuts
1 tsp salt
2/3 cup chilled unsalted butter, cut into 1-inch dice
7 tablespoons ice water

butternut squash, lentil & rosemary filling
1 cup French lentils
1 cup lentils
2 cups water
2 cups butternut squash, peeled and cubed
1 cup cremini mushrooms, sliced
1 tablespoon olive oil
1 medium sized onion, diced
2 tablespoons whole wheat flour
½ cup white wine
2 cups vegetable stock
2 rosemary sprigs

In a food processor, combine spelt flour, hazelnuts and salt.  Pulse and add in butter until mixture resembles coarse meal.  Add ice water and mix briefly, about 30 seconds, to form a soft dough.  Remove dough.  Transfer the dough to a lightly floured counter and very lightly knead it over upon itself three times.  Cover in plastic wrap and refrigerate for 30 min.

For the pot pie filling, combine the lentils and water in a medium sized pot.  Bring to a boil, then reduce to a simmer.  Cook lentils until the water has been absorbed, about 20-30 min.  Set aside.

Preheat the oven to 400’

In another medium sized pot, sauté the onions until translucent.  Stir in the butternut squash and mushrooms until the mixture becomes soft, about 5 minutes.  Add the flour, rosemary and continue stirring.  Next add in the white wine and cook for 5 minutes, stirring to evenly coat the squash mixture.  Add the lentils and vegetable broth.  Cook on top of the stove for 30 minutes, or until slightly thickened.  With a ladle, fill 4 oven-proof ramekins or bowls with the filling.

Remove the dough from the refrigerator and let it sit at room temperature until pliable enough to roll, about 10 minutes.  Roll the dough on a lightly flour surface to an 11x14-inch rectangle.  To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing.  Roll dough to a thin rectangle.  Cut 8 3/4 -inch wide strips utilizing a lattice pie cutter.  Arrange the lattice top on each ramekin and bake for 35 minutes.  Remove from the oven and serve.