Because obviously you can’t have soup without some bready, carby side dish. We all know that soup is really an excuse for bread, let’s be real here.
But mmmmm, soup. I do love it (but I DO NOT love photographing it. Ugh). ESPECIALLY now that I have this fabby immersion blender!! Which means that I can dispense with all that silliness of attempting to blend soup in a food processor (no, I don’t own a normal blender), which is a dumb idea as a) soup is hot. Hot things expand and b) food processors aren’t watertight (rude). So instead of soup going slightly all over the counter, now I can just bust out the trusty immersion blender, stick it in the pot of soup buzz buzz buzz and low and behold!! Creamy soup, no mess required. Genius.
Also. I bought a spiralizer. Possibly the BEST decision I have ever made. And also possibly the most fun kitchen utensil ever created.
Reeeeealllyyyy looooooong zucchini noodles! So much fun to play with. Obviously avoided if you do the smart thing and cut the zucchini in half first, but why spoil your fun? Incredibly long noodles are so much more entertaining. And delicious, especially when you top them with bison pasta sauce and other delicious things. Unfortunately, it was slightly too delicious and there went that before I managed to take a picture of anything besides the noodles. Whoops! Next time.
Anyway. Let’s get seasonal! Hellooooo autumn, you’re my favorite. The day I made this, I ate three sources of beta carotene in one day. No eye problems for me!
This soup is very easy, comes together in a snap, and is (naturally) delicious. The muffins are awesome too, likewise easy and delicious. In fact, if you time it right, you can bake them while the squash is simmering, then blend your soup and have everything hot at the same time. Wheee!
Ginger-Coconut Butternut Squash Soup
Serves 4, with leftovers. Recipe inspired by Whole Foods, here! Gluten free, can be vegan with veggie broth.
- a generous drizzle of olive oil
- 1 butternut squash, peeled, deseeded and diced (yield: 4 c diced)
- 1 onion, diced
- 1 large carrot, diced
- 2 persian cucumbers, diced
- 1 tsp fresh ginger, grated or diced
- 3.5 c veggie or chicken broth
- 1/2 c light coconut milk (out of the can)
- 1/2 tsp sea salt
- pepper to taste
- pepitas, for garnish!
Heat olive oil in a large soup pot over medium heat. Toss in onion, carrot, and cucumbers, and let cook until the onion is translucent (about 5ish minutes). Add ginger, let cook a few minutes more. Finally, add stock, squash, coconut milk, sea salt, and pepper, bring to a boil, then reduce to a simmer and let cook, covered, until the squash is fork-tender (about 30 minutes). Once squash is soft, use an immersion blender to puree soup to desired consistency. An upright blender is fine too, just make sure the soup is cool enough.
Garnish with pepitas just before serving!
Pumpkin Cornmeal Muffins
My yield was 10, in my so-called ‘jumbo’ muffin tins. I never fill them all the way, but these muffins came out a totally normal size. High in vitamin A, low fat, refined sugar free, and whole grain! Recipe adapted from Running to the Kitchen, here!
- 1 c whole wheat pastry flour
- 1 c cornmeal
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp coconut sugar
- 1 egg
- 1/2 c unsweetened almond milk
- 1/4 c lowfat plain yogurt
- 1 tbsp butter, melted (I use Kerrygold Irish butter)
- 1 c pumpkin puree
Preheat oven to 375, and lightly grease muffin tins (I use coconut oil).
Whisk together whole wheat pastry flour, cornmeal, baking soda, salt, cinnamon, nutmeg, and coconut sugar. In a smaller bowl, whisk together egg, almond milk, yogurt, melted butter and pumpkin puree. Combine wet into dry, mixing just to combine. Pour batter into the prepared pan, and bake for about 15 minutes (a tester should come out clean, and the tops should be slightly browned). Let cool for a few before turning out onto a cooling rack.
I’m sure these keep well, but ours didn’t last that long!