Taking care of yourself makes you stronger for everyone in your life. So why not make a cup of some cozy butternut squash soup?
Self care goes a long way for you and for the people that love you! My form of self care today was to pick some flowers and make up a new recipe while listening to some 1920s music. Soul= happy and nourished.
I call this butternut squash soup Forager’s soup because of the spring flowers in bloom that I used as a garnish.
For the Love of Purée Soups!
I have been pureeing soups lately in my Vitamix. I was honestly terrified the first time I poured something hot in there and I held my breath. I thought the blender would explode in my face. Luckily, within seconds, it was a perfect puree!!
I like to heat everything up in a big stock pot, first cooking the butternut squash. A frozen bag is just fine too! If using frozen, I will likely put it in my pyrex dish and cook it in the microwave as the directions state on the bag. In a big pot on medium high, combine all the ingredients. Hold off on the lemon and spices.
After it’s purreed, I run it through a strainer to omit any chunks I may have missed. After that, it goes back in the pot. Add the spices and lemon, tasting as you go, and altering the level of curry if you like more! If you want it a little more spicy, add some chili powder or cayenne. And if you love turmeric, add more Curcuma Golden Paste! The color is a dream!
This soup makes a great starter at a fall dinner party. Crimson or gold colored mums and micro greens are widely available for garnishing. I find my edible flowers at Whole Foods or at the farmers market where I will message the local farms in Texas on their instagram page the day before to bring extra flowers! I hope you enjoy this creamy butternut squash soup!
Butternut Squash Forager’s Soup
Golden colored creamy soup with curcuma paste added in! Mixed with pumpkin, butternut squash, and curry powder, puree’d in a blender, it’s a fantastic colorful starter for your dinner party! Garnish with micro greens and seasonal edible flowers!
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
- Yield6 bowls
For the burger
- 1.5 cups butternut squash or one frozen bag of butternut squash
- 1 can pumpkin
- 1 can full fat coconut milk
- 1.5 teaspoon Curcuma golden paste
- 2 tablespoons nutritional yeast
- ½ squeeze of lemon
- 2-3 cups vegetable broth – add more or less for desired thickness
- 2 tablespoons curry powder
- Pinch of salt
- pinch of all spice
- pinch of nutmeg
- pinch of cayenne
- pinch of cumin
- mums, violets, or microgreens to garnish
Preparing the spices
In a big pot, bring squash and vegetable broth to a boil. Cook on medium high for 15 minutes. Add in everything else except the spices and lemon.
When the squash is cooked, pour the pot of soup into a vitamin blender. You may have to do this in two batches. Make sure it’s pureed. Strain through a strainer, and pour back into the pot.
Add in the spices and lemon, and simmer another ten minutes. Taste it and see if you’d like it spicier or if you prefer more curry! Garnish with micro greens and edible flowers.
