Wednesday, October 24, 2012

Butternut Squash Soup

So the other day I was walking through one of my favorite places (Whole Foods) and I was feeling frazzled. I have been very busy lately and feeling stressed, but also very happy to be blessed with a job that I truly enjoy. I had no idea what to make for dinner and I was grabbing a spaghetti squash when I came across this lovely butternut squash. I have never cooked with butternut squashes and I became intrigued. What can I make with this? How do you cook this thing? It was a cold, rainy day and I was sick so I decided- soup. Naturally, I pulled out the i phone and googled 'butternut squash soup' and found, what I thought, was this very easy recipe. I made the mistake of only reading the ingredients and making the assumption it was easy due to the fact I only needed a few things. So let me share with you this DELICIOUS, but very pain-in-the-ass to make, soup.

What you Need: 
-2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash
-2 medium onions
-3 (I used 6) cloves garlic
-3 Tbsp. butter (I uses Kerry Gold)
-1/2 tsp. salt plus more to taste
-8 cups chicken or vegetable broth

I also added some cayenne pepper and pepper 


How to make it: 

First you need to cut the squash in half, take out the seeds with a spoon and then use a peeler to peel the skin. Next- I diced the onion and chopped my garlic. This step took me fooorrreevvveerrr because my peeler sucks and this thing is not easy to cut through. 
Throw the onions in with your butter and let them soften (about 3 minutes) add some salt while they cook. After the onions soften put in the garlic and let them cook for about a minute. Throw in the squash and your chicken broth and bring it to a boil. Cover it, reduce the heat and let it simmer for 20 minutes or until the squash is soft enough to easily poke a fork through. 
NOW- here comes the real MESSY and difficult part of the recipe. You have to take the mixture out of your large soup pan and in BATCHES blend it thoroughly in your blender. Well, I have a small blender. And I did not prepare well enough- so I had to grab a bunch of bowls spread around my kitchen to put the blended batched of soup. It looked like a large orange bomb had gone off in my kitchen. Anyways- just blend it in batches (and be careful it is HOT) and then once it is all blended put it back in the large soup pan and add some extra spices. (I added a little cream to make it creamy). 
I served this soup on a plate with some chicken and greens from Whole Foods. This was a delicious meal. And guess what- if you think this soup is good the day of- THIS SOUP IS AMAZING after sitting in the fridge for a couple of days. It gets like 10x better, no joke. 

Hope you enjoy this soup! I am so excited to get back on track with Paleo, and to start cooking some delicious winter/fall Paleo dishes. But I will be honest. It has been really hard for me to get back on track. And the most ironic part of it is my body is really rejecting gluten. I have not been eating clean Paleo and my stomach has been a mess. Terrible cramps and yet I continue to put the stuff in my mouth. It makes no sense. It is because I have put NO THOUGHT into my meals lately. I am beginning to fall back into my old ways of just eating because its time to eat, not because I am hungry, and eating whatever is the easiest. If you think about it is a really crazy cycle.
 I am too tired to cook--> I am too tired to cook because I have not been eating Paleo-----> I have not started eating Paleo because I am too tired to cook! AHHH! So any advice on how to get out of this cycle would be awesome. 

2 comments:

  1. I'm going to try the soup - doing it the simpler way - I bought pre-cut butternut squash. I had the same experience with my first squash & haven't bought another.
    I'm not much of a cook, but have to stay on paleo or I break out in hives. Here's my solution: I keep at least 1 package of Aidells Chicken & Apple sausage in the refrigerator (http://www.aidells.com/products)
    They are pre-cooked & so there is always something around to eat in a hurry.
    I also buy some canned vegetables ( I know - shock & horror)- such as no salt added french cut green beans, or canned beets. I also buy shredded carrots & broccolli cole slaw mix. Throw it all together with fresh lettuce & some healthy meat or sardines, or combine in a pan with coconut oil & do a stir fry. It may not be great cuisine, but I no longer get hives & I've lost about 30 lbs in 3 months & I don't have to obsess about food to do it.

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    Replies
    1. I should have bought the pre cut squash...it was a learning experience for sure and I will try it your way the next time.
      Wow 30 lbs in 3 months!! That is amazing- keep up the good work!!

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