Luscious creamy butternut squash soup recipe

My tasty butternut squash soup

It’s been almost 2 weeks of one child or other being sick this end and a comforting creamy butternut squash soup was exactly what the doctor ordered by mid-week.

When one got better the other on was sent home from school. I had a day and a half of respite in between, which I used to it’s fullest advantage by going on a girlie clothes shopping spree in San Fran with two of my good friends. A big treat. Somehow all of the sickness made me feel more justified about the bargains that I bagged at Loehmann’s. I love that place!

I was in ‘capsule wardrobe’ mode, already thinking about summer vacation and what it will take to pack lighter than last year on another potentially epic trip to Europe. I never used to really get the whole capsule wardrobe thing. In fact, the term used to really annoy me. I guess it wasn’t really an issue in the days where all I wore was black anyway. But – suddenly – here I am in my 40′s, embracing wardrobe co-ordination and minimizing the items in it as a wonderful concept. I’m all about a spring and summer of blue and white right now. I think I was last year too – good to know that I have the potential to move on. Not.

I digress. Back to soup. This one had my husband declaring that it was the best soup he had ever tasted and that I have well and truly mastered the art of soup making. C declared it his new favorite – quite impressive, as he usually enjoys telling me that my soups don’t match up to M’s. All of those compliments went rushing straight to my head – of course. There is nothing more satisfying than the food I make being appreciated. It makes all of that time in the kitchen so much more enjoyable.

I have to admit that the combination of coconut and ginger flavors with the squash were pretty good.

Soups in a thermos flask make a perfect school lunch for the kids too, so making one they like is like hitting the jackpot and killing two birds with one stone.

Here is how I made it:

Ingredients
1 butternut squash, cut into bite sized chunks (around 11 cups)
1 red onion, chopped
1 heaped tablespoon of fresh chopped ginger
1 QT of organic vegetable broth
2 tablespoons of coconut oil

Directons

1. Heat the coconut oil in a large heavy bottomed saucepan
2. Add the chopped onion and ginger and simmer for 5 mins over a medium heat, stirring occasionally
3. Add the butternut squash chunks and simmer for another 10 mins. Again, stirring occasionally
4. Add in the vegetable broth, bring to the boil and simmer for 10 mins
5. Once the squash is soft, remove the pan from the heat and blend the soup. I use an immersion/stick blender for this. The result should be a creamy soup.
6. Serve with a sprig of fresh parsley (optional). Enjoy.

I’m linking this recipe to Slightly Indulgent Tuesdays over at Simply Sugar & Gluten-Free.