Butternut Squash Soup
It’s officially below 70° and I’m officially missing the warmer months. I’m not a fan of being cold, that’s for sure. I keep a personal space heater in my office at work and right next to my bed. My S.O. just surprised me with a 40-pack of hand warmers from Costco because he knows me so well. There are things I like about the winter though, like the holidays, snowboarding, cuddling and warm soups like this creamy butternut squash one. This soup is easy to make and it will definitely warm ya up. Did you know certain foods have warming properties, while other foods tend to cool you down? Cold food doesn’t mean it will cool you down, just like warm food doesn’t necessarily warm you up. The Seattle Times wrote an article about how eating ice cream and drinking a cold beer to cool down in the summer is a common myth. Interestingly, ice cream and cold beer cause our bodies to heat up a bit. Most of the time, it’s the ingredients in the food, rather than the temperature of the food, that determines if something will warm you up or cool you down. This Butternut Squash Soup is made with warming foods including onions, winter squash, and garlic. Cooling foods, on the other hand, typically include things like cucumbers, celery, almonds, and avocados. You can find a longer list of warming and cooling foods here.
As for this savory bowl of warm sunshine, I hope you enjoy it and find this recipe to be simple and helpful. Meanwhile, I’ll be day dreaming of somewhere warm and tropical and hopefully planning a trip soon to escape the chill. I know, I’m so dramatic even at 65°. Anyway, have a beautiful day! 🙂
- 1 large butternut squash, peeled and roughly chopped (seeds removed)
- 1 carrot, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 1 and 1/2 teaspoons minced garlic
- 2 teaspoons turmeric powder
- 1 and 1/2 cups vegetable stock
- 1/2 teaspoon pink Himalayan salt, or more to taste
- 1/4 cup unsweetened coconut milk
- 1/4 teaspoon cayenne
- 1/4 teaspoon ginger
- 1/4 teaspoon cumin
- In a large pan over medium-high heat, sauté the shallot and minced garlic in olive oil for about 3 minutes.
- Add the chopped squash and carrot, then cover and cook for another 3 minutes.
- Add in the vegetable stock. coconut milk, salt and spices, then turn down the heat and simmer for 15 minutes, or until squash has softened.
- Blend in a high-speed blender until smooth.
- Transfer to serving bowls, then sprinkle with cracked pepper and top with something crunchy of your choice like baked chickpeas, crispy garlic, crispy onions, or croutons and a sprinkle of something green like parsley, microgreens, or cilantro.