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Health, Home, and Happiness: Butternut Squash Soup

Friday, January 15, 2010

Butternut Squash Soup


We've been loving soups this winter.  I honestly hadn't made real soup starting with real stock until I started GAPS this past fall.  The difference is amazing, changing my mindset from don't have much in the fridge, guess I'll make soup to let's make sure we make enough stock to have soup every day this winter!

The... eclectic... attitude that I have about cooking lends itself well to soup also.  An immersion blender is great because the 3-year-old can drink hers with a straw, and the baby likes his in a sippy cup.  And I don't have to worry about chopping things evenly.

Roughly for butternut squash soup:

1 quart chicken stock
1 quart water
1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
Sea Salt to taste (1 tablespoon +)
Any other cooked veggies that may be lingering in your fridge

Cook over medium heat, covered, until heated through and the squash is soft (maybe an hour)
I like to blend mine with an immersion blender and drink it from a cup
I topped mine with coconut cream concentrate.  You could use plain cow-milk cream if you wanted.

Soup is always a budget stretcher, this one is rich and filling as well.  Part of Pennywise Platter Thursday at The Nourishing Gourmet.

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3 Comments:

Blogger Cara said...

Making sure I didn't just break my comments ~grin~

January 15, 2010 at 1:18 PM  
Anonymous Kimi @ The Nourishing Gourmet said...

I bet a little ginger and garlic in this soup would be delicious too! I also love making soup and using my immersion blender. It would be hard to imagine life without either! Thanks for sharing!

And I hope that the GAPS diet is going well for you all. :-)

January 22, 2010 at 5:39 PM  
Blogger Cara said...

Good idea! I never would have thought to add ginger and garlic, I usually keep the two separate.

And yeah, we're loving GAPS! :)

January 22, 2010 at 6:30 PM  

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