Hello and happy March! I've been thinking about how I can't believe it's almost spring, and how I feel like it's a sign of established adulthood to talk about how fast time is going. It never went fast as a kid. I think about that sometimes - how my son's experience of time is so much different than my own, and how strange that is given that we spend almost all of our time together. I didn't feel like my childhood went particularly fast, but apparently my parents did.
So, to slow the passage of time, I've instituted a few countermeasures. First, I'm trying not to take on too much. I don't like going through my days rushing around like a chicken with its head cut off, constantly thinking about what needs to be done next. Second, every year I make a wall calendar with favorite family pictures and I'm making it a point each month, preferably each day, to really appreciate the pictures up there. Third, the kitchen. I've found that when I don't cook very much for a few days in a row, I initially enjoy the break, but after a short while I just don't feel like myself. I'm this way with yoga too. I certainly didn't expect this, but for the last couple years I really feel compelled to cook and create in the kitchen. And there's something about doing what feels right for you that makes time pass as it should.
Anyways - this soup. When I first made it I didn't expect too much. It was kind-of an experiment to both simplify an existing butternut squash soup recipe as well as use some homemade chicken broth. But it turned out fantastic and instantly became a favorite. My son loves it, which helps, because I don't like to make him separate food for dinner and I also, equally, don't like constant discussions about how this is the time to fill our bellies because there won't be any snacks or treats later if we don't eat our dinner. (I haven't yet mastered the art of serving dinner, letting him eat or not eat, and being OK with whatever happens. Why do you think I practice so much yoga these days? ;)
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Simple Butternut Squash Soup
Simplified, a lot, from this recipe published in the LA Times two years ago.
Notes: Homemade broth gives you a huge boost in flavor and nutrition here, particularly since this soup is so simple. If you have any inclination to make it, do it! You'll be glad you did. Also, go slowly with the salt and the apple cider vinegar at the end. The amount really depend on what your broth tastes like as well as your own preferences. For salt, go 1/2 teaspoon at a time. For the vinegar, I start with 1/2 tablespoon and go from there.
Recipe updated 1/16/2018.
Special equipment:
Standard blender or immersion blender
2.5-3 lb butternut squash, peeled, de-seeded and chopped into 1-inch squares
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
5-6 cups chicken or vegetable broth (depending on the size of your squash)
Sea salt to taste (usually about 2 teaspoons but it all depends on how salty your broth is)
Apple cider vinegar to taste (between 1/2 and 1 1/2 tablespoons depending on broth and preference)
In a large stockpot, sauté the onions in olive oil over medium heat for about 5 minutes, stirring frequently. Add the garlic and sauté for another 2-3 minutes, still stirring.
Add the chopped butternut squash and broth/water to just cover the squash, then bring the soup to a simmer over medium-high heat. Reduce heat and simmer, covered, for about 20 minutes until the squash is tender.
Puree the soup completely with a immersion blender. (Alternatively, you could put batches of it into a regular blender) and season to taste with sea salt and apple cider vinegar.
Serve with any kind of microgreens or other small greens and toasted slivered almonds.
Serves 6
