Butternut Squash Soup in Half an Hour!

February 12, 2010
Barbara Sinclair Butternut Squash Soup in Half an Hour! Recipe
My stomach was growling this afternoon and as I was mulling over places to stop to get a bowl of soup, I decided to practice what I preach about home cooking.

I stopped to pick up a butternut squash (the only ingredient I was missing in the soup I was conjuring up in my mind) and hurried home.  I have to admit that I have never really enjoyed cooking but since I have cleaned up my eating habits and like to know exactly what’s in the food I’m eating,  I’m slowly approaching my kitchen with less dread.

Being an artist, I’ve always been puzzled by why I was so unimaginative in the kitchen.  My family and friends (and especially my partner who is a chef) gently tease me when I measure things that really shouldn’t need measuring (i.e. oatmeal!).  I’m trying hard to loosen up in this department so I was particularly proud of this day’s lunch that I made up and whipped up in about a half an hour.

This is a great example of a complete meal made with fresh, whole foods that is easy, quick and satisfying.  Here’s the recipe – feel free to alter it to your heart’s content.  The only thing missing was the last pumpkin muffin that I ate at breakfast.  I’ll include that recipe as well.

Butternut Squash Soup

Ingredients

1 butternut squash, peeled, seeded and cut into small cubes
1-2 small yellow onions, cut up
2 T butter, ghee, or olive oil
1 32 oz. organic vegetable broth (I like the Pacifica brand for its lack of unnecessary ingredients)
1 3″ piece of kombu
1 can of beans of your choice (Eden is a great brand; I used black eyed peas because that’s what I had on hand but aduki beans or anything else would work just as well.) rinsed and drained.
Leftover quinoa (that’s what I had), brown rice or millet
Collard greens (my choice), kale, spinach, beet greens, etc. cut into small pieces
Nutmeg,  sea salt and pepper

In a large pot, saute the onion in the butter, ghee or olive oil until soft.  Add the cubed squash and saute for a few minutes before adding the vegetable stock and kombu.  Bring to a boil, cover and simmer until the squash is soft (about 15 minutes).  Using a slotted spoon, remove the squash and puree in a blender.  Return squash to pot and stir in beans and grain.  Add greens for about five minutes until soft.  Add nutmeg, sea salt and pepper.

Simple Raw Salad

1″ piece of daikon radish, shredded
1 carrot, shredded
1/2 beet, shredded
1/4 cup raw sauerkraut
1 stalk celery, chopped
1/4 cucumber, chopped
1/2 avocado, sliced
1-2 artichokes (bottled ones are okay), sliced
1T olive oil
1T apple cider vinegar
1 tsp. chia or hemp seeds (optional)

Add or delete ingredients to your liking. Toss and enjoy!

Love,
Barbara

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