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:
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
- Heat the coconut oil in a large heavy bottomed saucepan
- Add the chopped onion and ginger and simmer for 5 mins over a medium heat, stirring occasionally
- Add the butternut squash chunks and simmer for another 10 mins. Again, stirring occasionally
- Add in the vegetable broth, bring to the boil and simmer for 10 mins
- 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.
- Serve with a sprig of fresh parsley (optional). Enjoy.
I’m linking this recipe to Slightly Indulgent Tuesdays over at Simply Sugar & Gluten-Free.