Butternut squash soup — #foodie friday

I’m in school. Yes. I’ve started an internet based nutrition program. It means I can continue my education and get certified in something I already kind of do informally while still mostly stuck at home while I continue recovering. It’s fun and I’m happy I can do it. I couldn’t have done it even 6 months ago. My well-being continues to improve.

So with that announcement I’m going to share a post I shared with my fellow students in one of our online forums. It’s an informal post about soup I was making, as I was making it. I figured the readers of this blog might enjoy it too.

This is it:

butterI’m making roasted butternut squash soup as I type this. I thought I’d share what I’m doing for those of you who’ve not made it before. I don’t use recipes most of the time…I just toss stuff together…

So today I’ve peeled (with a veggie peeler) a butternut squash. Then I cubed it in about 1 1/2 inch cubes. I put in it a large baking dish with 6 large garlic cloves and a large onion cut in quarters. I tossed it in some coconut oil and put it in the oven at 450 degrees to roast. I will leave it in there for up to an hour until it’s browned.

Then I will put it in a pot along with chopped celery. I will be putting water and salt and bring it all to a boil. If you’ve got a veggie or meat or bone stock that would be better than plain water, but water is actually just fine too.

I will boil it until it gets soft. I will add some combo of spices. (turmeric, ginger, cumin, cayenne, mustard…etc etc…you can experiment)

I will most likely today keep it simple without much spice as I’m going to chop up a large bunch of fresh dill and put that in at the very end, right before I blend the soup.

So when it’s all done and the veggies are soft I will use my immersion blender (which is a small appliance I HIGHLY recommend) and puree the soup.

I will likely make some sunflower seed milk to add a bit of protein.

Ta da! That is all.

I also added some ghee (butter is fine too, or you could add additional coconut oil, for richness). I liked the heavy use of fresh dill in this one.  I make variations of winter squash soups pretty much all year long…but this is the season for it. Enjoy!

I did a butternut squash soup on this blog about a year ago…that has more a proper recipe and direction and it’s a variation on the theme, so check it out for comparison if you’re interested in making soup.

Update: I just remembered I have a second winter squash recipe on this blog:

See…I really do make variations on the theme really often. Now you have three ideas you can work off of…the possibilities for variations on the theme are endless.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

And you can find more Foodie Friday posts and recipes here.

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