it should be something that brings wholeness and healing. And what brings wholeness and healing more consistently than soup?
I ask you.
Now that you have given that questions some thought, let’s take a little excursion back in time. . .
“I am making soup!” I exclaimed to the checkout lady as she scanned my carrots, celery, onion and chicken broth. “Soup is like a warm hug on a cold day,” she replied, profoundly.
This conversation happened 5 years and countless pots of soup ago. But who can forget such a true statement? Not this girl.
Today, I would like to recommend Butternut Squash Soup.
Reasons that you should make this:
- Wholeness and healing people! Geez.
- Butternut Squash is in season, so it is cheap
- Tastes creamy like it has a milk base with thousands of calories. But it doesn’t! Pretty much magic!
- Warm, rich, inviting soup that you can share with your friends or family
- It smells gorgeous- check it out!
TRICKS (to be aware of before getting started):
- Prepping the butternut squash- don’t do it! Cook it whole. When you can stick a fork in it, it’s done. 300 degrees for 1 1/2 hours should do it (Or 400 for an hour, flipping it over at 30 min). Then let it cool. Cut/ peel skin off. Cut in half, take seeds out and dice. Takes less than 10 minutes to do two. Yes, I saved you a half an hour AND sore wrists!
- Better Than Bouillon IS actually better than bouillon. It seems pricey, but lasts a LONG time and is delicious!
- Chicken broth. Aldi has 32 oz boxes of Organic AND free range chicken broth. On a good day, it is only $1.79. Can’t even get the generic with-everything version for this price anywhere else!
- The curry is important on this, trust me. The recipe doesn’t call for too much so that it takes over the flavor. It just gives it a roundness that you can’t get without it. And you want yellow, not red.
- Below is the doubled version because it is that good. Also, it freezes SUPER well. When it is cool, I fill (high quality, also important detail) quart size freezer bags and let all of the air out. Then I lay them flat on a cutting board in the freezer. This way, I can stack them upright (like books on a bookshelf) once they are completely frozen.
Butternut Squash Soup
4 TBSP good butter
One large onion, chopped
4 stalks celery, chopped
8 medium carrots, chopped
2 medium butternut squash
2 cloves garlic, pressed
2, 32 oz chicken stocks
1 tsp Better Than Bouillon chicken bouillon
1 1/2 tsp yellow curry
1/4 tsp nice Hungarian paprika (DON’T use smoked )
salt and pepper to taste
pinch cayenne pepper (be attentive here, a little goes a LONG way)
- Cook butternut squash (if not a masochist, do it my way)
- Melt butter in a big pan. Add veggies and cook for 5 min or until lightly browned.
- Cover with chicken stock and bullion. Cook until fork inserted shows that they are done (!).
- Peel and cube the butternut squash, add it when veggies are cooked.
- Put one-two inches of chicken broth in the bottom of your blender, then add several scoops of vegetable mixture over top. Begin blending. Add chicken broth as necessary. ****BEWARE**** Hot things in the blender are dangerous to your welfare. Be careful for the sake of your face.
- Get a good-sized, empty soup pan. Empty blended portions into the pot. Once all blended portions are added, stir together. Add spices and taste. Add more chicken broth if you want it to be thinner. If it doesn’t have enough flavor I would add a little bit more salt to draw it out.
This recipe brought to you via. . . I don’t know who. Probably the internet. Luckily for me, I make so many changes to recipes that the originator can no longer recognize it as their own. Yay!
Please try this. Then I expect a full report!