I live for everything fall. Leaves changing and getting back in my boots are just a few of the reasons why. What you might not know about me is that I love to cook. The amount I cook doubles in the fall because there are so many great things in harvest (apples, brussel sprouts, pears, squash, pumpkin, sweet potatoes, pomegranates, tangerines, etc). These are all in prime season right now, and it’s always better to cook with what is in harvest.
So I will start sharing my favorite healthy and unhealthy recipes here on VE. Starting with my favorite fall soup, butternut squash. If you are wanting fall comfort food and to keep your body in tact, this is the soup recipe for you.
- 1 large Butternut Squash, about 2 pounds
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 teaspoon chopped garlic
- ¾ cup thinly sliced carrot
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped jalapeno pepper
- 2 cups low sodium chicken stock (or I like to make my own and keep in fridge; recipe here http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.html )
- 1/4 cup coconut milk
- Large Pot
- Immersion Blender / Viatamix / Food Processor / whatever you have to blend with
- Prep all of your ingredients and set aside
- Cut: squash in half, scoop out seeds, peel outside, chop in 1” cubes
- Chop: onion, garlic, jalapeno pepper
- Slice: Carrot
- In a large pot, heat olive oil over medium high heat.
- Add onion and garlic, stir often, until they begin to brown (about 5-8 minutes)
- Add carrot, cumin, salt and pepper, stir (about 1-2 mins)
- Add Squash, Jalapeno pepper, and chicken stock.
- Bring to boil, cover, reduce heat, and let simmer for about 20 minutes (or until squash is tender)
- Remove from heat and puree the soup using an immersion blender until smooth (Viatamix, food processor, etc..will all work too)
- Return to medium heat and add coconut milk.
- Taste and adjust seasonings to your liking.
- I like to top my soup with some roasted pumpkin seeds or toasted coconut.