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Time For Comfort – Soup

Whether the candidates you hoped would win yesterday were victorious or not, whether you are licking your wounds or celebrating a victory, we think we can all use a little comfort food.

This butternut squash soup is a special one. Easy to make and even easier to eat. And what’s more comforting and satisfying to body and soul than a nice bowl of soup. You’ll surely enjoy this one. Give it a try and see what we mean. We know you’ll feel warm and comforted.

Jackie and Robin

Butternut Squash Soup

1 butternut squash, cut in to chunks
1/2 onion, chopped
2 cloves garlic minced
1 knuckle of fresh ginger, peeled and grated
1 1/2 cups chicken stock
1 cup apple cider
1 can coconut milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon poultry seasoning
dash of red pepper flakes, optional
salt and pepper to taste
avocado or coconut oil

Peel the squash and cut into chunks or buy a squash pre-peeled and cut up from your grocery store. Liberally coat the squash with oil, and then salt and pepper the pieces of squash. Spread out on a baking sheet covered in parchment paper leaving some space between pieces. Roast in a 375 degree oven for 45 minutes.

While the squash is roasting, drizzle some oil in the pan you will make the soup in and saute the onion, garlic, and ginger until translucent. Once the squash is roasted, add it to the pan with the sauted onion, garlic and ginger and stir in chicken stock, apple cider, and coconut milk. Bring up to a simmer and stir in cinnamon, nutmeg, and poultry seasoning. Simmer for 10 minutes then ladle in batches into a blender and blend until smooth. Return pureed soup to pan and taste. Adjust seasoning, adding salt and pepper as needed and adding in red pepper flakes if you like a bit of spiced heat. Simmer for another 15 minutes to allow flavors to meld together. Serve hot. If you like, you can add a dollop of sour cream (or coconut cream if you want to keep this soup vegan) and then top with croutons and chopped parsley or fresh sage.

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