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apples

Butternut Squash Soup

It’s been one of those weeks where on Thursday I was sure it was Tuesday, and small tasks like going through a stack of paperwork on the desk was the big project of the week. Such is life with a six week old baby and we are soaking in every moment of getting to know our sweet Fox. This week we learned that he likes to have his arms raised above his head and he rewards us with the biggest smile each time, which is pretty much the best thing ever. When River was born (who is almost four now), I was always looking ahead, eagerly anticipating the next phase or shift in development. I have thrown that anticipation to the wind with Fox, because now I know how freakishly fast it all goes. So it’s been blissful and exhausting all jumbled together.  All of this is to say, it took me three days to find a window of time to throw this soup together and it took less than an hour!

This week, when planning out our meals, I knew a soup would be easy and would last for a few lunches and dinners. I had a butternut squash and a big yellow onion that needed to be used. I checked the cupboard and saw a box of chicken stock hiding behind a box of ziti. I opened the fridge and saw there were a couple apples with bruises, and Oh! I found a can of coconut milk too… This is how soups can be a great way to save food from going to waste. This is also a perfect playground to let yourself wander away from a rigid recipe, enabling you to practice trusting your instincts and taste buds.

Ingredients
1 butternut Squash (halved and seeds scooped out)
2-3 T. olive oil (or butter)
1 large yellow onion (cut roughly into 1 inch pieces)
1-2 Apples (peeled and cut roughly into 1 inch pieces)
1 t. ground turmeric (or 1 T. fresh peeled and sliced)
1 t. Ground cinnamon
2 T. brown sugar (optional)
1 can, unsweetened coconut milk or cream
Vegetable or chicken stock to cover by one inch

Method

1.) Rub both inside halves of squash with olive oil and season with salt.
2.) Roast in the oven at 400 f. Until tender when pierced with a knife.
3.) While the squash is roasting, heat 1-2 T, of olive oil or butter in a heavy bottomed soup pot.
4.) Saute onions and apples over medium high heat, stirring frequently until they turn a golden brown.
5.) Add brown sugar if you want, turmeric and cinnamon. Stir and cook for another minute.
6.) Pour in the can of coconut milk to deglaze, and with a wooden spoon scrape all the caramelized goodness from the bottom of the pot.
7.) Once the squash is roasted, scoop the squash into the simmering pot.
8.) Cover by one inch with stock.
9.) Bring soup to a simmer and season with salt to taste.
10.) Working in batches, blend the soup in a blender or food processor until smooth. Enjoy!

Component in Action

-substitute the butternut other kinds of squash or pumpkin
-use a little less stock to make a thicker version and use as a base under grains like quinoa or brown rice
-use as a sauce under fish or scallops
-spread on toasted garlic bread
-use as a warm dip for pita chips and apple slices (great for kids)