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Butternut Squash Soup

Few vegetables are as comforting and nutritious as butternut squash. It has a slightly more mellow taste than pumpkin, but just as much beta carotene and fiber. And they’re a little easier to bake – bonus!

Did you know in the Yogic tradition, the physical body is referred to as the food body? The ancient sage, Patanjali, considered the body to be the sheath or layer of life made of food that serves as our most intimate instrument for experiencing the physical world. Which begs the question: is that good or not-so-good news for you? A decade ago that would have been a sobering thought indeed because I existed pretty much on simple carbs and fat. That KFC I was so fond of? Skin only, thanks. And drive-thru meals were SuperSized, or there was gonna be trouble.



No surprise then, that negotiating the world around me was a laborious process. The foods I lived on yielded little vitality in return. Sure, they kept me and my restless, unhappy mind sated and ‘happy,’ but it satisfaction was fleeting and I always needed more. And there was never enough. In my cookbook/memoir “Clean Comfort,” I detail how I turned the ship around. Hint: it was not through dieting, but by paying attention to both body and soul. They’re intertwined and one’s not getting healthy without the other. And when I was able to release my grip on binge foods and other oral security blankets, the process of including healthier foods was a natural and unforced process. Food for both Thought and Body…

The latest vegetable-based soup in my repertoire is a perfect example of a dish that imparts both flavor and energy. Since I’m always looking for ways to make my vegetable intake smooth and creamy, I came up with this amazingly good, vitamin-rich soup. The batch below is sizeable, but don’t worry, it freezes beautifully so you’ll have a nice supply of healthy fast food on hand.

 

A worthy addition to the Food Body





Butternut Squash Soup
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
15 minutes 30 minutes
Butternut Squash Soup
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
  • 2 butternut squashes, cut in half length-wise and deseeded
  • 1 can coconut milk full fat
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon siracha or chili powder
  • 6-8 cloves garlic peeled and halved
  • 3 Vidalia onions peeled and quartered
  • light olive oil or grapeseed oil for frying
Servings: people
Instructions
  1. Preheat oven to 330
  2. Using two large, rectangular baking pans with shallow sides, drizzle enough oil in each pan go generously cover the pan’s surface.
  3. Place butternut squash, flat side down, in one baking pan. Place onions and garlic, distributing evenly, in the other pan.
  4. Place butternut squash pan on the lower rack and the onion mixture on the oven’s upper rack. Bake for 30 minutes.
  5. Remove onion tray and set aside.
  6. Check squash to feel if it’s fork-tender. If not, continue baking another 10 minutes or until soft. Let cool 10-15 minutes before handling.
  7. When squash is cooled, scoop ‘meat’ away from skins into a large blender or Vitamix. Discard skins.
  8. Scrape onion mixture into Vitamix and add coconut milk. Pulse until smooth. Add spices and pulse until blended.
  9. Pour into a saucepan or oven crock and heat until bubbly. Serve immediately. Leftovers will freeze beautifully.
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    This one is for Great Lakes Collagen: