Recently, I had a few girls over for lunch and we shared a meal of fall soup, a green salad, yummy muffins, and apple cake. The weather was beautiful that day and afforded us the treat of sitting outside on the porch for a little while before duty of home called us all to part until the next time.
We girls love soup and I think fall opens the door to the permission to make soup and enjoy it as temperatures drop causing our palettes to crave a warm broth of comfort.
Here’s the soup recipe I prepared that day…a combination of a few soup recipes that I have adapted over time. Serve it with a crisp Caesar salad, Cheese Muffins, and a fall dessert and you’ll be the queen of the kitchen. Invite a few friends over to share in the slurping.
Amy’s Butternut Squash Soup
|Amy’s Butternut Squash Soup|
1 can of pumpkin puree
2 cups of cooked and mashed butternut squash
1 cup of fresh sliced carrots
1 carton of vegetable broth
1 can of coconut milk
1 onion, chopped and sauteed in 1 Tbsp butter til translucent
2 Tbsp Agave nectar or brown sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger or 1/2 tsp finely chopped fresh ginger (peel it first)
salt and pepper to taste
Garnishes: shredded coconut, chopped cashews, sliced green onion tops, bacon pieces (prepackaged kind).
Combine all ingredients in a large pot. Bring to a boil, reduce heat. Cook until carrots are fork tender.
Using an immersion blender, blend the soup until carrots are blended into the soup rather than remaining as slices. If you don’t have an immersion blender, blend the soup in small batches in a blender or food processor, returning to the pot to keep warm.
Serve up the soup in your best bowls and garnish with small amounts of each of the garnishes right in the center of the soup.
Enjoy with a salad and muffins! It’s simply delicious!