This weekend was a gloomy one. It was cold, grey, and snowy - yes SNOWY! It's officially winter here. Earlier than usual, unfortunately. The snow usually starts falling early-mid november. It just means we have to bundle up to go outside, and stay cozy by the fire inside. It also means hearty, warming foods. I wonder how I ate all raw vegan through the severely cold winters up here...
By the end of next month the lake will be covered with ice.
With this cold weather I felt compelled to make creamy hot butternut squash soup. I'm not much of a soup person but occasionally I get a hankering, whether it be a cold raw soup in the summer or a hot creamy soup like this in the winter. When J and I were recently in Toronto we went to Whole Foods one chilly rainy day. I was chilled and I wanted something warm so I scoped out the deli where I spotted a hot pot of butternut squash soup. Perfect!.... until I looked at the ingredients. Sugar and flour?! I went to the salad bar instead. I expected something healthier from Whole Foods. It goes to show that you always have to look at ingredient lists. Maybe I've had the soup craving since that day, lol.
I've made several versions over the years depending on my mood or what ingredients I have on hand. It's nice to add a gingery kick sometimes, or spice it with some cinnamon and nutmeg. Curry works nicely too.
This time I went for a rather traditional soup. No strong spices or flavors. Just creamy, smooth, liquid, squashy goodness. I'll share again the ginger butternut squash soup I posted on Universal Eater two winters ago if you want another version. J and I have been enjoying steaming bowls of this soup with raw crackers. It makes a filling, tasty, and satisfying meal.
Creamy Butternut Squash Soup
This recipe is so simple, yet seriously amazing! Add a dash cinnamon if you wish and swirl in some extra coconut milk before serving. Add a few carrots if you want a more orangey color.
6 cups peeled, diced squash*
1 apple, diced (skin on)
1 small onion, diced
3 cups veggie or meat stock
1 1/2 - 2 cups full fat coconut milk
Salt and pepper, to taste
Sprinkle of fresh nutmeg
Combine the squash, apple, onion, and stock in a pot. Bring to a boil and simmer for about 20 minutes, or until the veggies are soft.
Add the liquid and veggies to a high speed blender and puree until smooth. Pour back into the pot.
Stir in the coconut milk. Season, to taste.
*Use a veggie peeler. Cut into cubes no bigger than 1".
Here's the soup recipe that I posted on Universal Eater a while back. The post also contains a recipe for coconut crusted salmon with cilantro jalapeno yogurt sauce, and a dilly salmon salad if you're interested.
Swirl in coconut milk before serving for a special touch :)
Butternut Coconut Ginger Soup
This is perfect when you want a spiced soup! Ginger, coconut, and butternut squash are so perfect together.
1 large onion, diced
1 tablespoon oil
2 cloves garlic, chopped
3 tablespoons chopped ginger, or more
1-2 teaspoons red curry paste
1 teaspoons ground coriander
1 1/4 teaspoon salt
1 medium/large butternut squash (peeled and chopped)
1-2 stalks celery
6 cups water or stock
1 can coconut milk
In a large pot, saute the onion in the oil until translucent.
Add the garlic, ginger, curry paste, coriander, and salt. Saute for another few minutes.
Add the remaining ingredients except for the coconut milk, bring to a boil and the simmer until the squash is soft.
Add the coconut milk and puree the soup in batches in a blender or food processor.
Thin with a bit of water if the soup is too thick.
Shared and Slightly Indulgent Tuesday, Wellness Weekend