When my princess came home for spring break from college, she made a special request. She said it would be nice to come home to a bowl of homemade soup. But she made the request the morning of so I wasn’t able to make my homemade chicken stock. I did have Pacific Foods Organic Chicken Stock, butternut squash, and Trader Joe’s Organic Coconut Cream handy, so I whipped up a little something with lots of Vitamin A…
Ingredients:
- 1 butternut squash
- 1 medium-sized onion
- 1 stalk of celery
- 2 garlic cloves (chopped)
- ½ can of organic coconut cream
- 1 tbsp butter
- 32 oz. organic chicken stock (sub vegetable stock if vegan/vegetarian)
- A few sprigs of thyme
- 1 bay leaf
- Salt and pepper to taste
Recipe:
- Preheat oven to 375F.
- Wash the squash.
- Place the squash in the oven for 15 minutes.
- Cut it in half after cooling for a few minutes (cooling makes it easier to slice).
- Remove the seeds.
- Bake it again for 20 minutes with some thyme on top.
- Chop the onion and celery.
- In a soup pot, add chopped garlic and butter and cook for 10 minutes .
- Cube the roasted squash, add to the pot, and cook for 5 minutes
- Add the chicken stock, more thyme sprigs, and bay leaf. Bring it to a boil for five minutes and then simmer for 15 minutes.
- Add the coconut cream and simmer for 2-3 more minutes.
- Add salt and pepper to taste (I add ½ tsp salt and ⅛ tsp of pepper).
- Puree the soup (you can pour it in a blender or use a hand blender). I find that using a hand-held blender in the pot is easier and less messy, but the soup will be silkier if you use something like a Vitamix.
This makes a rich, indulgent soup. We love using the coconut cream because we try to maintain a dairy-minimal diet, but the flavor and scent are fairly strong. Be sure that you love coconut before trying the coconut cream!
Before serving, heat and top with cracked pepper and or cream.
Enjoy!
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