Butternut Squash Soup

IMG_2432A couple of weeks ago I was visiting my sister in Vancouver, having a little me time and also there to attend my friend Stuart’s 40th Surprise Birthday; she made this fabulous Butternut Squash soup. Now I have not been a huge fan of squash in the past but this soup was really yummy!

I had found that the texture of squash was not always to my liking, it felt kind of grainy on my teeth so I avoided squash in general. But lately I have been finding many recipes with squash that I and the kids have quite enjoyed. Like Spaghetti Squash with chicken and pears from Clean Eating Magazine, Acorn Squash with harvest rice stuffing and now this soup!

Butternut Squash

Butternut Squash

It is a dairy free, sugar free and gluten free soup, of which I think I had 3 bowls for dinner that night and then another 2 for lunch the next day!

I found the flavors delicious with coconut milk and cinnamon. The original recipe calls for 2 butternut squash but that day my sister used acorn and butternut squash and it was very tasty.

I was so excited about this soup when I returned home I went straight to the store to buy what I needed. Unfortunately, as life would have it, I did not make it until the other day as I could not get all the ingredients I needed, and then of course there was time and real life to get back to – you know 3 kids, running a household…

I made it with the 2 different squashes which I think just adds lovely flavor and served it to the twins for lunch. Both of them gobbled it up, asking for a second bowl, while I scarfed, I mean enjoyed, my own soup.

It is super easy to make as well and easily frozen if you don’t wish to eat it constantly for a week.

Butternut Squash Soup

2 medium butternut squash, or 1 butternut and 1 acorn

1 pink lady or royal gala appleIMG_2458

1 medium onion

1/4 c. Earth Balance vegan spread

900 ml chicken broth

1 c. coconut milk

1/2 tsp. dried sage

generous pinches of cinnamon and salt

1 tbsp. maple syrup (optional)

Chop and peel squash; cut in half and seed, then chop into small pieces. Chop onion and apple.

In a large saucepan over medium heat, melt Earth Balance, add onion and apple and saute until onion is soft. Add broth, squash, and coconut milk. Bring to boil and simmer for 20-25 minutes.

For the last 5 minutes add sage, cinnamon and salt. Squash should be very tender when done.

Use immersion hand blender in pot to blend until smooth or ladle soup into blender and whip on high until pureed. Pour back into pot and reheat if necessary. Serve.

You may add optional garnishes such as maple syrup drizzled on top, vegan sour cream, slivers of apple or dried sage.

Soup will keep well refrigerated for 5 days or in the freezer for up to 3 months.

Autumn Turkey Chili

One of the things I love about Fall is all the savory dishes that there are. The soups, the stews and all the fresh harvest vegetables that we have to put in them. Yummy! My mouth is watering just thinking about it.

I call them cozy foods, foods that are not only good for you, but make you feel warm and cozy inside. The smells wafting through the house as it cooks and the pleasure of sitting down to a nice warm meal.

Many of these meals I make using my slow cooker, which I also love! With busy schedules and activities, it is so nice to put something into the slow cooker in the morning, pretty much forget about it, and presto! ready for you at suppertime. Plus it adds to the anticipation of the meal as those flavors I was talking about, that waft through the house all day!

One of my favorite slow cooker recipes is Autumn Turkey Chili. I love how it combines fresh apples, butternut squash and coconut milk to create an amazing flavor and taste. It is chalk full of vegetables and spices – a really unique combination – that at first when you look at it you might not think so, but trust me it is delicious! Everyone loves it! And it usually makes enough that we can have it over 2 meals.

I found this recipe on the Crock Pot® website, where they have a large variety of slow cooker recipes. The only thing that I have modified in the recipe is the amount of chili powder, which I cut in half, as though we enjoy spice and flavor, we do not like it too hot 🙂

It does take a bit of time in the morning to chop and prep the vegetables and turkey, about 20 minutes, but it is well worth the time spent for the result at the end of the day!

Autumn Turkey Chili

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cups apples, diced

2 cups butternut squash, diced

4 cloves garlic, finely chopped

1 pound ground turkey, cooked

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon salt and pepper, each

10 ounces chicken broth, canned, undiluted (I use 10 ounces of homemade chicken broth and this works well)

8 to 12 ounces coconut milk, canned

2 tablespoons tomato paste

1 cup black beans, canned, drained and rinsed

coconut flakes and cilantro, to garnish

Combine all ingredients (except garnishes) in slow cooker. Cook on HIGH 4-6 hours or LOW 8-10 hours. Open the lid for last 45 minutes of cooking to thicken if desired. Mash the squash with the back of a wooden spoon to thicken further if you wish.

Serve with rice or mashed potatoes, or just by itself.

Note: Use can use 4 cups diced cooked turkey or chicken in place of ground turkey.)

Enjoy!

If you try this recipe, please come back to the site and leave a comment. It’s great to share recipes and experiences with others!