Angela loves cooking at home and is fond of using ingredients she thinks are underrepresented in popular cuisine.
The Beauty of the Butternut
I love being able to share my passions with those I love. I was able to share this lovely creation with my Grandfather and other family members. Before we begin, I have a confession to make—I never once tried butternut squash as a child. I love my mom with my entire heart, but looking back now, I realize she stuck to a few simple dishes she was comfortable with, and that was that. When I was a little older, I worked in a deli at a local grocery store where they prepared creamy butternut squash soup. The sweet smell was like aromatherapy to me, and couldn't wait to try it. As soon as I did, I was hooked.
My first time experimenting with the golden winter squash in my own kitchen was no more than two years ago. I did not have the necessary kitchen supplies to be able to make squash soup, so instead, I peeled, cut, diced, oiled, seasoned, and roasted it. While eating butternut squash this way is good, it simply cannot compare to the deliciously delectable taste of a savory, creamy, sweet, and salty butternut squash soup. This past Christmas, I was gifted a Braun Multiquick 7! It came with a handheld blender, and as soon as I saw that, I instantly thought of making butternut squash on the stovetop.
There are many reasons to love this hearty and durable vegetable. My personal favorite health benefit of butternut squash is that a one-cup portion contains twice the amount of potassium in an entire banana.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
- 5–6 cups chicken bone broth
- 1 cup canned coconut cream
- 1 medium butternut squash, peeled, halved, and roasted
- 1 medium white onion, minced
- 6 large cloves fresh garlic, minced
- 1 tsp cinnamon, powdered
- 1 tsp cloves, fresh or powdered
- 2 tsp sea salt, coarse ground
- 2 tsp thyme, fresh or dry
- Preheat your oven to 350 degrees F.
- Wash and peel the squash. Cut it in half and remove the seeds. Coat both the inside and outside of the squash with olive oil. Place it in a glass baking dish that has a half-inch of water in the bottom of it.
- Cook the butternut squash in the oven for 45 minutes, or until it is able to be scooped out easily with a spoon.
- While the squash is roasting, mince the onion and garlic. I use my food processor to do this to make them extra fine.
- In a large pot, begin to heat the chicken bone broth, onions, and garlic. Once the squash has finished roasting, scoop it into the pot. Add the canned coconut cream and all the seasonings.
- Using a stove-top blender, blend the soup for desired consistency.
- Your soup is now ready to enjoy!
Give It Some Flare!
This is a soup that can be mixed up time and time again. Over the many times I've prepared it, I've added carrots, golden beets, and even Japanese sweet potatoes. The key to doing this is just make sure to roast whatever you want to add in the oven prior to adding into the soup itself so that it is soft and able to blend into the creamy consistency. I hope you enjoy this sweet and savory dish!
© 2018 Angela Sparks