Monday, October 7, 2013

Better Butternut Squash Soup

Are you feeling like you have a case of the "Mondays?" Maybe you are feeling a little down or under the weather. If so, I have the Sunday Soup for you!

This week's Sunday Soup- Better Butternut Squash Soup because it just makes you feel better. Comfort in a bowl that is super good for you. Ginger and curry add a nice heat while the creamy coconut milk adds that something special. I topped mine with some crispy kale. Yes, I finally figured out how to make those kale chips everyone has been raving about. I felt like I was having about as much success making kale chips as I have with playing volleyball in junior high. Then, I realized I was making things way to complicated. First, you have to by kale by the bunch not precut. Next, simply toss the leaves, just the leaves, in a little olive oil. Place on a baking sheet coated with non-stick cooking spray, sprinkle with salt, and bake at 350 for just 15 minutes. That's it. No more more less. It makes for an amazing topping to this soup.

Better Butternut Squash Soup
inspired by my Spiced Pumpkin Soup

1 tablespoon extra virgin coconut oil
1 yellow or white onion, finely chopped
1/4 cup carrot, chopped
1 rib celery, chopped
1 shallot, minced
2 cups chicken broth
1 bay leaf
2 cans pureed pumpkin
1 can light unsweetened coconut milk
1/4 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon ground cloves

Heat a large soup pot over medium low heat. Melt the coconut oil. Add the onions and shallot. Cook for 3-4 minutes or until soft. Add the carrots and celery. Cook another 3-4 minutes or until the carrots begin to soften. Add the remaining ingredients. Simmer on low to medium low heat for 20-25 minutes. Remove the bay leaf. If you have an immersion blender, you can puree the soup right away while it is hot. If you are using a blender or food process, let the soup cool for 15-20 minutes before blending or processing. Blend or process the soup until it is smooth. Reheat before serving.

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