One of our most commonly made foods lately has been soup. We make at least one large pot a week if not two. Soup is something that I used to be totally intimidated by and didn't know where to start. I have come to realize that they are delicious, really good for you, hard to screw up, and the options are endless in terms of which veggies, meat, and/or spices that you use. This week I have a butternut squash soup recipe for you! Enjoy!
- 2 butternut squash (I would say they are medium sized)
- 2 white onions, quartered
- 2 red peppers, quartered
- 1-2 tablespoons garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon ginger powder
- 1 teaspoon turmeric powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt and Pepper to taste (I feel like soups usually need more salt than I would think to bring out the flavors, taste as you go, you can always add a little more)
- Chicken Stock (about 4 cups- enough to cover vegetables in pot)
- 1 can coconut milk
- Preheat oven to 375 degrees.
- Pierce the butternut squash several times with a kitchen knife and place it whole onto a baking sheet. Bake for approximately 1 hour.
- Add quartered onions and red peppers with 30 minutes remaining.
- Allow the butternut squash to cool for 30 minutes to 1 hour for handling.
- Half the butternut squash long ways, remove seeds, and scoop out the squash with a spoon into a large pot. I remember thinking this was difficult the first time I did it, but now it is much easier. Just be patient, it’s worth it!
- Add the roasted onions and peppers, garlic and the spices.
- Add enough chicken stock to cover the squash and simmer for approximately 30 minutes.
- Remove from the stove top and blend with an immersion blender (easier) or pour in batches to a regular blender if that is what you have.
- Add coconut milk and continue blending until smooth.
Dr. Jared Thomure