For the Love of Soup!

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Greetings from quarantine folx!

Truth be told, it’s weird out there and it feels a little weird to be posting a recipe, but the people have asked and I shall take it as my duty to respond!

Last week, I was back in my hometown in Montana when shit started to hit the fan (to me anyways), and in between my back and forth emotions about the current situation, I thought about how maybe I was meant for social distancing.

I kept thinking about the bag vegetable tops and bottoms I had in my freezer back in Denver and all the soup I am prepared to make. Now is the time for the domesticated tricks up my sleeve to shine!

Naturally, that was the first thing I did. On Sunday, I started with my vegetable stock by simmering my coveted frozen vegetable scraps and whatever herbs I had around, for several hours and on Monday, I roasted butternut squash and this soup was born.

I want to mention that I do not want you to feel obligated and stressed out if you are not focused on cooking or eating fresh foods during this time. If you feel like you need more/different foods for comfort, please allow yourself that. Stressing out about food and cooking is not health supportive.

If you have the time, energy and it’s available, foods like winter squash, onions, and potatoes have a longer shelf life, so you can buy them in bulk and create a variety of different meals and snacks that are nutritious and satisfying. A whole winter squash can keep for a month or so.

Butternut squash is rich in antioxidants like Vitamin C, Vitamin A and carotenoids like beta-carotene, alpha-carotene and beta-cryptoxanthin, which help to boost the immune system and reduce inflammation (boy, do we need those helpers these days!), and is a good source of manganese, potassium, magnesium and fiber.

I threw this together with things I had at home, I love lots of garlic, so I always add more to recipes- you might want to as well, for extra flavor! Unfortunately, I forgot to purchase more at the store, wah wahhhhh. I am also planning on soaking lentils and adding them to the mix later this week, so have fun with the recipe below.

I realize we may not have all the ingredients on hand or be prepared to go the store like we might normally do, so have some fun with it. If you don’t have Curry Powder, you can use a mix of turmeric, cardamom, cumin, cinnamon, ginger, mustard, cayenne pepper, salt and pepper, if you have ‘em!

Curry Inspired Butternut Squash Soup

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You’ll need a baking tray, food processor, blender or immersion blender, and a large pot.

Ingredients

  • 1 butternut squash, halved and seeds scooped out

  • 1/2 yellow onion, sliced

  • 3 Tbsp coconut or avocado oil

  • Fresh herbs if you got em! Or dried like thyme, rosemary, lemon pepper, onion powder or granulated garlic

  • 2 cloves garlic, smashed (if you have it, option to use garlic powder to taste)

  • 2 cups homemade vegetable stock (or stock of choice, I’d recommend chicken or vegetable, but no judgment here)

  • 1 1/2 cups milk of choice (I used almond, but would prefer coconut milk, if I had it!)

  • 1 1/2 Tbsp curry powder

  • 2 tsp paprika

  • Sea Salt & Black Pepper

Directions

  • Preheat the oven to 400°. Smash garlic and let sit for 10 minutes before baking, this helps release the antioxidant properties for more potency

  • Place the sliced butternut squash on a baking tray. Brush olive oil, sliced onion, and sprinkle with salt, pepper, fresh or dried herbs.

  • Roast for 30-40 minutes, until tender with a fork. Remove from oven and let cool.

  • When cool, peel or cut the skin off the squash and cut into squares.

  • Once cooled and cut, add squash, onions and garlic to the pot if you’re using an immersion blender, or blender/food processor.

  • Add stock and milk of choice to pot/blender/processor and puree on high until smooth. If you are not using an immersion blender, pour ingredients into the pot.

  • Cook soup over medium heat until boil, then reduce heat to low, cover and simmer for approximately 10-15 minutes. Give it a taste and add more salt, pepper, or curry powder if necessary!

  • Serve immediately and store those leftovers! I like to eat mine over rice for an even greater curry feel 😋