Velvety Butternut Squash Soup

“The house was very quiet, and the fog—we are in November now—pressed against the windows like an excluded ghost.”
E.M. Forster, Howards End

The last of our beautiful leaves – the trees are naked now and everything is white. I need updated photos.

November in Upper Michigan arrives with a fierce and energetic gust. The color has already been torn from the trees, so November gales stir up Lake Superior and remind us that whether you are Finnish or not – Yoopers have sisu. It is one of the reasons that we live here. Surviving a UP winter gives one stamina and a keen sense of perseverance. When traveling, our snow totals give us bragging rights and the wild beauty keeps us stimulated and inspired during long tedious months of frigid weather.

During November, social media, advertisements, and news outlets remind us that we should be thankful. Therefore, we tick off our blessings: health, family, friends, careers, pets, and all the stable factors in our lives.

While I try to be thankful year round, November naturally makes me focus on the abundance I have been given.

With my husband and I both possessing demanding jobs, both kids in hockey, and everyday household chores that include farm duties – simplifying our meals is essential. It is my obsession to make sure that our nutritional needs are met and that the majority of our meals are homemade. Therefore, in the coming months a variety of hot and nourishing soups will be a mainstay in our kitchen. This recipe for butternut squash soup is simple, satisfying, and healthy. The texture is velvety and so smooth you will not believe that it does not contain cream.

 

VELVETY BUTTERNUT SQUASH SOUP

*Butternut squash (three small, two medium, or one large)
*1 cup of chopped onion
*1 cup of celery
*1 Tablespoon of minced garlic
*1 Tablespoon of finely chopped ginger
*3 chopped Granny Smith apples (I left the peelings on)
*4 cups of stock/broth (vegetable or chicken stock)
*1 teaspoon nutmeg
*1 Tablespoon cinnamon
*Salt and pepper to taste
*Optional – sweetener to taste (maple syrup or brown sugar). I like the soup without sweetener but my husband likes it sweet.
*Optional – I like to add a large bunch of sage from my garden (remove before pureeing)

DIRECTIONS:

  1. Pierce Butternut Squash and place in a baking dish (add a couple of cups of water to bottom of the dish)
  2. Roast squash for 30-45 minutes at 400-450 degrees.
  3. Peel squash and remove seeds.
  4. Sauté onion, garlic, celery, and ginger until soft.
  5. Add the stock along with apples and squash.
  6. Add cinnamon, nutmeg, salt, and pepper and simmer for 30 minutes.
  7. Allow to cool a bit and puree in blender.
  8. Serve with a dash of cinnamon on top and/or a sprinkling of walnuts, pecans, or croutons.

This soup freezes well and is a wonderful way to round out a meal. Add a simple salad and it is a great lunch and it is elegant enough to serve to guests.

Make sure you check out my other soup recipes.

Thank you for reading my blog. As I reflect over the things that I am thankful for, you are part of that list. I love being able to encourage others to enjoy cooking and share my healthy recipes. May your November be full of warmth and laughter around your kitchen table.

Our driveway looks so magical in the fall. John had to plow this weekend – which doesn’t make it look quite as pretty!

 

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A Love Affair With Cooking: Roasted Beet Soup with Ginger and Coconut Milk

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
― Edith Sitwell

I have said it before. Food. It should be simple. We should eat to live. Yet, we have an intimate connection to the food that surrounds us. Food is comfort, culture, community, family, and a way to celebrate and nurture others. Food is smell, taste, and texture. It even has socio-economic implications. While there are many emotional associations with food, I try to remember that the bottom line is that food is sustenance and fuel. Therefore, it is important to put wholesome food on the table for myself and family.  

If you are like me, the pleasure of cooking runs deep. It includes carefully selecting ingredients at the market (or even better, growing our own). It involves all the  slicing, roasting, sautéing, and simmering that brings a dish to the table. However, part of the enjoyment for me also comes in the presentation. I believe that we feast with our eyes first and the joy I find in a pretty plate of food back to my childhood. My mom made even a simple lunch elegant by serving mac-n-cheese (almost always homemade) on her cream wedding china with the delicate gold band and lime Jello (sometimes with grated carrot) in footed pressed glass dessert cups (purchased with Gold Bond stamps from the IGA). She taught me that meal time was an event that was worth our time and attention and I try to pass this lesson on to my own family. Sometimes this means something as simple as a sprig of fresh mint in John’s glass of iced tea when he’s working outside on our farm, a whimsical straw for Lukas’ smoothie, or Avalon’s handwritten name cards when guests pay us a visit.

Winters in the UP of Michigan are long and cold.  I winter my front porch geraniums in the window sills of my classroom, and in the mudroom of our home, so in the heart of winter their scarlet blossoms can remind me of July. Red is one of my favorite colors and I am naturally drawn to foods that are bright and vibrant as well. Tomatoes, bell peppers, cherries, raspberries, strawberries, and apples are high in antioxidants and protect us against cancer and heart disease. I always remember learning in school that blood-red vegetables help fortify and our own blood and immune system.

Beets are one of those vegetables that people seem to either love or hate. I grew up adoring my mom’s pickled beets and as I grew older I enjoyed roasted beets as a side or in a salad. While it is an acquired taste (my husband did not enjoy this recipe and he does like beets). I thought that I would share a recipe for you that uses this root vegetables as a main ingredient. This dish would be a perfect starter course for a romantic Valentine dinner. Afterall, beets are earthy, sensual, and when roasted take on a sweet taste and luscious texture. The color of this pureed soup is exquisite and begs to be ladled into a pretty bowl with a backdrop of glowing candles and soft music. Corny? Perhaps. However, trust me, if soup can be sexy – this one is! If only my husband John would agree. 😉 

ROASTED BEET SOUP WITH COCONUT MILK & GINGER
*2 bunches of beets (roasted)
*4 cups of coconut milk soup base (I found locally in Wal-Mart. You can substitute four cups of vegetable or chicken broth and ½ can of coconut milk from the Asian food section)
*1 rib of celery, chopped
*¼ cup chopped onion
*1-2 cloves of minced garlic
*½ inch piece of ginger, peeled and chopped
*Olive oil (couple of Tablespoons)
*Salt and pepper to taste
*Optional – garnish with chopped cilantro or dill

I found this product at Wal-Mart and I will buy it again.

Preparing beets can be a bit messy but their sweet flavor and silky texture makes
them worth the mess.

Cut the beets into several pieces. Scrub well and leave the peelings on. If you
have smaller beets you can cut in 1/2 or thirds. Once they are done roasting the peels will slide right off. Roast the beets for 40 minutes at 450 degrees (time may vary depending on your oven). After 20 minutes give them a toss. Let the beets cool a bit before removing the peel.
Saute the onion, celery, garlic and in olive oil until soft. Add the ginger and saute for a few minutes. Add the coconut milk base (or stock and coconut milk) and add salt and pepper to taste. Simmer for 20 minutes. Let cool for a few minutes and puree soup in the blender. Warm the soup to serve. If you desire, garish with a sprig (or chopped fresh dill) or cilantro (both flavors work well with beets).

Printable Recipe HERE: ROASTED BEET SOUP WITH COCONUT MILK
One of the benefits of living in a cold climate is that winter allows us to spend time inside and enjoy the pleasures of cooking. Remember to nourish your body with a rainbow of vegetables so your health benefits from a variety of nutrients. With this soup, you have the color red covered! If you love beets as much as I do, make sure you check out my other recipes that use beets (Links to recipes below).

Roasted Beet, Mango, and Blueberry Salad with Orange Dill Dressing

Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette
Peach Salad with Roasted Beets, Goat Cheese, Pistachios, & Raspberry Orange Dill Dressing