My creative sister concocted this great soup and gave the recipe to me years ago. It has frequently graced my table, where my guests experience much peace. Someone once said that a meal at my home is like going to a spiritual spa; with God’s help, I nourish both the body and soul.
My vision for this blog is to sustain people with wholesome food through the written word; thus, they will build strong bodies. However, I am fully aware that a vibrant physique isn’t enough to insure complete health-that of body, mind, emotions, relationships, and finances.
How clear it is: we miss the totality of this by lack of knowledge! My desire is that vital truth, which sets people free, will be revealed here gradually, primarily through the intriguing discipline of preparing food.
My lavish meals in my home feed many, both physically and spiritually; my blog contacts a great number more. My personal prayers, however, expand to Uganda, England, Germany, Peru, Kenya, India-to mention a few of the nations that constitute the cry of my heart.
Chief among my steadfast petitions is that my writings/recipes, which go around the entire globe, will eradicate our health deficiencies-first those in our bodies and then in every other area of our lives. God bless our journey together in this!
As an aside, my favorite way to entertain is by having only one or two guests, for the conversation is most intimate then. I always keep individual containers of soup-holding several servings-in my freezer; thus, delicious soup is easy to serve at my small dinner parties.
May I suggest you buy a 3 1/2-pound squash? Save 1 pound of it for next week’s recipe, sautéed squash with curried yogurt sauce. Also if you have leftovers of the soup, freeze some for unexpected visitors.
Butternut Squash Soup Yields: 8-10 servings. Total preparation time: 1 1/2 hr/ active prep time: 30 min/ cooking time: 1 hr.
2 tbsp oil (Coconut or avocado oil is best.)
1 extra lg or 2 med onions, chopped
2 1/2 lb butternut squash, unpeeled and cut in chunks (I prefer organic; you may buy an extra pound to cover next week’s recipe.)
2 quarts broth, preferably bone broth (See recipe for this power food at Tortellini Soup, 2016/10/10.)
2 c water
1 tbsp cinnamon
1 tsp dried ginger
1/3 tsp nutmeg (Freshly ground nutmeg is best.)
1/4 tsp ground cloves
2 tbsp fresh ginger, peeled and chopped fine, optional
1 1/2 tsp salt, or to taste (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)
1/4 tsp white pepper, or to taste
- Heat oil in a stock pot over medium heat. Add a small piece of onion; when it sizzles, add the rest of the onions and sweat (cook until translucent).
- Meanwhile clean squash with a safe, inexpensive, effective vegetable spray (a mixture of 97% white distilled vinegar and 3% hydrogen peroxide): spray squash, let sit for 3 minutes, rinse extra well.
- Cut unpeeled squash in chunks. Be sure to remove the seeds first. Add to cooked onions.
- Pour broth and 2 c of water in pot. Add spices, fresh ginger, salt and pepper.
- Cover and bring to a boil, over med/high heat. Reduce heat, uncover, and simmer for 40-50 minutes, or until squash is very soft (see above photo). Check for flavor during cooking and adjust spices to taste.
- Remove from heat and puree with an immersion blender. (This is also known as a blender-on-a-stick; available at Bed, Bath and Beyond at a moderate price.)
- Adjust salt and pepper. Serve hot, freeze any leftovers.