Do you ever find yourself gazing at the the beautiful, inexpensive squash- go to pick one up, and then stop yourself… as you shudder at the memory of the last time? The last time it’s hard skin caused you to question whether or not the university made a mistake in issuing you a degree… how could so much time pass just to peel a squash?
Or was that just me? I started to stick mine in boiling water for a bit, and flip them over to do the same to the other side when the peel changes color and comes off with the slightest encouragement from the peeler.
Snow stacking outside, everyone bundled up within… what an ideal time to have a pot of soup that is loaded with vitamin A. Vitamin A is so great for our skin, and helps so much with alleviating the dry and rough patches that are so common during these months. Also, there’s so much fiber in butternut squash that it fills as much as it comforts. I like to add apples to mine.
I love that all of this stay at home time gave me a chance to roast up all of the veggies in my fridge (peeled and sliced while catching up on Downton Abbey with headphones on our IPad. Ohhh!! Such suspense! Such drama! Such ache and joy! And… such a wonderful pace of life. In some ways like today’s pace. Only… I’m my own Mrs. Patmore). Anwar caught me red (beet) handed in the process!
I have included our recipe for this soup below so that you can usher in a bit of delightful coziness into your own abode.
1 t coconut oil
1 medium sized onion, diced
1 T minced fresh ginger
3 cloves garlic
1/4 t cayenne pepper
2 t dried sage
1/2 t salt
3 lbs butternut squash, peeled, cored and cut into 1 inch slices
1 lb red apples, peeled, cored and cut into 1 inch slices
2 c apple cider
2 c vegetable broth
Sauté the onions in oil until translucent (7 min). Add ginger, garlic, cayenne, sage, and salt. Sauté for another minute. Add the remaining ingredients. Cover and bring to a boil. Once boil, lower the heat low-med for a brisk simmer for 20 min or so. Purée the soup with an immersion blender, or very carefully in batches in a blender (be sure to let the steam escape if you go this route). Season to taste!
The Allen Family