Butternut Squash Soup with Caramelized Onions

And happenings in my life...

Once again, it seems as if the summer has just flown by. I love the changing of the seasons, but sometimes I just wish I could stop the hands of time. Life has been very busy lately, and that’s one thing I certainly could use more of. Time. That why quick and easy recipes are such a lifesaver these days. And this hearty butternut squash soup is no exception.

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This past September, I accepted a new job as an editor of a US-based website. Thought it’s a freelance position, I’m putting in about forty hours of work per week, on top of my other list of clients. I won’t lie—it’s hard to catch my breath sometimes, but I’m not complaining. Not many people can make a living exclusively from freelancing, and I can. And for that, I am truly very grateful.

Luckily, I have a lot of help and support from my husband, who does lovely things like surprise me with a bag of my favorite candy or remind me to go for a walk and get some air. When it comes to cooking, though he’s always keen to help and is a great cook, but for some reason, I’m the one who’s coming up with menus for the whole week. Not only does planning in advance help me tremendously, but it also means that I can do batch cooking and always ensure there’s something nutritious for breakfast or lunch in the fridge.

On Saturdays, however, we’ve been treating ourselves to lunch out. After our market trip, we decide on a nice place in our city and head there for a bite. A few weekends ago, for example, we discovered an excellent and truly authentic Italian pizzeria that even has plant-based options, not to mention fabulous wine. Eating out is indeed a luxury, but it restores me incredibly. 

Sometimes, however, I just want to come home after a market trip and cook. It’s as though I’m hit with a sudden burst of inspiration. Like this past Saturday when I said to Hans that I wasn’t in the mood to eat out. I needed to come home and make us a delicious soup. The kind that really lifts your spirits with its vibrant autumnal colors and rich taste.

Well, this soup was all that and more. It’s super easy to make. Simply toss the chopped butternut squash, apple, and garlic in a roasting tin, and let the oven do most of the work. Topped with caramelized onions, red chili, crumbled vegan feta, and a scattering of freshly chopped parsley, this soup is one and all fall flavors. I served it with crispy olive oil toasts and a bottle of apple cider we had brought back from Normandy this past June.

I’m so happy to share it with you today and hope you love it as much as we did. Here’s a little video to tempt you!

In other news, besides my new job, I also started writing for KLM’s Holland Herald! I had been pitching this publication for ages and was thrilled when they actually came to me a few months ago! If you're traveling with KLM this coming November and December, make sure to check out my contributions! In fact, I will be one of the featured writers in the November issue!

I have also contributed to the Dutch wine magazine Family Owned again, which is part of Dutch wine importers, Kwast. In this upcoming autumn issue, I had the chance to interview two French winegrowers. More on that soon!

For now, here’s the recipe for the soup!

Butternut Squash Soup with Caramelized Onions
Serves 4

Ingredients:

• 1 medium butternut squash, chopped

• 1 large apple, chopped

• 2 large garlic cloves, peeled and left whole

• 2 tsps dried thyme

• Freshly cracked pepper

• 800ml hot vegetable stock

• 1 tbsp curry powder

• 50ml soy cream, plus extra to serve

• 1 tsp olive oil

• 1 large red onion, halved and thinly sliced

• ½ red chili pepper, chopped

• 2 tbsps pumpkin seeds

• Crumbled vegan feta

• Freshly chopped parsley

• Toast

Instructions:

Preheat oven to 180C and place the pumpkin, apple and garlic in a roasting tin. Bake for 30 minutes until the pumpkin is tender. Stir a few times during baking. In the meantime, heat the olive oil in a small skillet and gently sauté the onion and red chili. Add the pumpkin seeds shortly before serving. When the pumpkin and apples are soft, transfer to a blender and add the stock and curry powder. Blend, transfer to a pan and stir in the cream. Serve with a drizzle of cream, the onion topping, feta and parsley. I made some simple garlic toasts (just toasted slices of baguette in the oven and brushed them with a little olive oil sprinkled with sea salt.