In the embrace of a vibrant, golden October afternoon years ago, my grandmother unveiled a recipe that would eternally entwine itself around the memories of my fall seasons. We were nestled in her inviting kitchen, the delicious aroma of cinnamon-laced apple pies cooling on the windowsill and the contagious melody of shared laughter resonating from the adjacent room. It was in that moment, she disclosed the key to her heart-warming butternut squash soup, a dish that intertwined the finest of harvest’s bounty into a rich ensemble of flavors. As you start to skin the butternut squash, its vivid, orange pulp comes into view, recounting stories of the maturing season. The cutting board hums beneath the knife, the rhythmic ‘chop-chop-chop’ accentuating the quietness. There’s a certain silkiness to the squash, as if it’s retaining the last warmth of the summer sun. A scent of the bubbling broth fills the kitchen with a soothing fragrance, the heat pirouetting off the pot, forming a ghostly steamy halo. In our lineage, this soup signifies the advent of fall like no other delicacy. The robust squash, freshly picked from our local farm stand, the dash of spices that echo the transforming leaves, and the familiar warmth it brings are all characteristics of a season we eagerly embrace. It’s a dish that correlates us with the rhythm of nature, an homage to the plentifulness the earth provides. There’s an amusing oddity to this recipe. My grandmother would invariably insist on incorporating a single, understated bay leaf into the pot, arguing it emphasized the “robustness of the soup”. Whether it was her superstitious conviction or an age-old fable, it evolved into a ritual we affectionately abide by, even now when science might argue otherwise. This soup has a lineage extending back to the Native Americans, who farmed butternut squash and used it as a cornerstone in their diets. Today, it’s a cherished fall dish globally, with each chef infusing their own regional twist into this enduring classic. As you set out to prepare this soup, envision the heat of a twinkling fire permeating your kitchen. This isn’t simply a dish, it’s a seasonal ritual, a homage to the harvest, and a tribute to those snug, fall evenings we all cherish so much.
Ingredients
- 1 sizeable butternut squash, peeled and diced
- 1 medium-sized yellow onion, chopped
- 2 small carrots, peeled and diced
- 3 cloves of garlic, crushed
- 1 individual bay leaf
- 1 teaspoon of fresh thyme
- 4 cups of vegetable stock
- 1/4 teaspoon of nutmeg
- 1 cup of coconut milk
- Salt and pepper as per preference
- A splash of olive oil
Instructions
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Heat your pot over medium flame and liberally splash it with olive oil. The oil should glimmer but not smoke, prepared to embrace our ingredients.
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When heated, toss the onions and carrots into the pot. Allow them to sauté, emitting their sweet, tempting fragrance, until they soften and the onions become translucent.
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Incorporate the crushed garlic into the pot, mixing it with the sautéed vegetables. Cook for another minute until the garlic exudes its potent fragrance, a sign that it’s time to proceed to the next step.
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Add the butternut squash, the centerpiece of our dish, into the pot. Mix thoroughly to ensure every bit of squash benefits from the flavorful foundation we’ve prepared.
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Pour in the vegetable stock, making sure it submerges the vegetables. Add the bay leaf and thyme. These flavors will mingle as the soup simmers, creating a harmonious blend.
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Bring the soup to a boil. Once it starts to bubble, lower the heat and let it simmer, partially covered, for about 20-25 minutes. The soup is ready for the next stage when the squash is so tender that it disintegrates at the gentlest touch.
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Remove the bay leaf, its task completed, and using an immersion blender (or a regular blender, in batches), puree the soup until it’s luxuriously smooth.
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Stir in the coconut milk and nutmeg, infusing a lush creaminess and a hint of warmth into our soup. Season with salt and pepper according to your preference.
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Allow the soup to simmer gently for another 5 minutes. This enables the flavors to fuse together, creating that sought-after depth of flavor.
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Dish out the soup into bowls, all set to be savored. Serve it hot, ideally on a crisp, autumn day in the presence of your dear ones.
Nutritional Information
- Calories: 210
- Protein: 4g
- Fat: 10g
- Carbs: 30g
Final Result
