let’s make soup, shall we? butternut squash soup with coconut cream & a hint of nutmeg

butternut squash soupthere’s nothing like a good bowl of delicious piping hot {home made} soup to make you feel  like you’re right where you’re supposed to be. it warms you as it fills you up, rounds out the edges, and makes you feel balanced somehow. content. at home. or is it just me? i miss my grandma more and more each day. i yearn for her voice, her gentle touch, her quiet presence, and her warm embrace. it’s impossible for me to make a pot of soup or stew (or food of any kind, really), without feeling her warm presence around me. guiding me. making me feel  safe and whole. at home. that’s what it is-the connection i feel with soup{making}…it’s that kind of food. one of the main reasons why i make it as often as i do. The other (rather important) reason is  that i’m trying, yet again, to cut out the processed grains and things i’m told (repeatedly) do not like me or my joints as much as i seem to enjoy them. soooo, moving reluctantly towards more vegetable based soups, proteins, salads, and less grains: rice, wheat, {flour} pasta, sugar. waaaahhhhhhh! do i have to?  yesidoyesidoyesido. if this butternut squash soup is any indication, things will be just fine-it was deeeeeliciouuuussss: slightly sweet, satisfyingly creamy, and perfectly rounded with  the touch of nutmeg and coconut cream. smiling wide as i remember something important-we have leftovers!

minette’s butternut squash soup for 4-6:

  • cooking minette's butternut squash soup1 small/medium butternut squash, peeled, de-seeded, and cubed (about 1.5 to 2 cups)
  • 3-4 stalks of organic celery, cubed
  • 1 medium onion, cubed (or 2 leeks cleaned carefully and chopped)
  • 4 cups good quality (preferably homemade) chicken broth (or broth of choice)
  • sea salt & freshly ground pepper (to taste)
  • 1/2 tsp ground nutmeg (or substitute with ground cumin if you prefer)
  • 1/4-1/2 cup coconut cream (or cream)
  • 2 tsp virgin unrefined coconut oil (or olive oil)
  1. heat the oil in a heavy soup pot, then add the onions and celery, sauté for two minutes before adding butternut squash, salt, & pepper to taste. sauté on med/high until softened (while stirring frequently), about 5-7 minutes.
  2. add broth (a very important component-a good home made one will make the soup so much better), bring to a boil, then reduce the heat and simmer for about 30 minutes or until squash pieces can be mashed with a fork. add nutmeg (or cumin) and simmer another 5-10 minutes (your liquid should have reduced quite a bit by now).taste and adjust seasoning. blend with an immersion blender or by pouring carefully into a blender.
  3. serve with a drizzle of coconut cream.
  4. enjoy the deliciouscreamywarmth  you are about to experience.

 

nminette's soup

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