Thanksgiving and this past weekend gave us a lot to be thankful for! We enjoyed getting to have our family in town for the day of Thanksgiving, and then getting to watch our big rival football game with our best friends who were back on the east coast. Overall, it was a wonderful weekend, and I hope everyone had a great one too!
Most of us do not have food on our minds after the marathon of feasts over the past several days, and last night I didn’t want another leftover plate for dinner. I decided a fall soup would be the perfect end to the weekend, and help to settle into some “dinner normalcy”.
Let me first say food science teaches you a lot about food, but not necessarily how to cook. Over the past 6 years since graduating, I have experimented and attempted to make several dishes. Some I have been successful in, but soups seems to remain a challenge. I tend to have difficulty adding in the correct blend of spices for the flavor enhancement. But finally, I have come up with at least one soup recipe that combines the vegetables with coconut milk, and “curry” like spice mixture. This is the perfect soup to make with your leftover squash and sweet potatoes from Thanksgiving, or to make and store in the freezer for future meals. The plus side, all of this took me maybe a little over an hour to make! (Tip: you can use the same concept with other vegetables and your favorite spice mix. Also note, my soup did not turn out bright orange because I used a white sweet potato.)
HEARTY BUTTERNUT SQUASH SOUP
- 1 head of cauliflower
- 6 small sweet potatoes
- 1 pound of butternut squash
- 1 yellow onion
- 3 garlic cloves (I used 2 Tbsp of minced garlic from the jar)
- 1 teaspoon of chili powder (plus more to sprinkle on onion)
- 1/2 teaspoon of cumin (plus more to sprinkle on onion)
- 1/2 teaspoon coriander (plus more to sprinkle on onion)
- 6 cups chicken broth
- 1 can coconut milk (full fat is better)
- Salt and pepper
- Olive oil
Preheat over to 400 degrees. Mix your spices together in a small bowl. Start chopping up your sweet potatoes, butternut squash, and cauliflower as you would for roasting and place in a mixing bowl. Pour olive oil on to coat, and sprinkle in salt and pepper. Place your vegetables out on parchment paper, sprinkle your spices on top, and roast in the oven for 30 minutes.
Before the vegetables are done, start sautéing your yellow onion in at least a 4 quart soup pot. Add in your garlic, sprinkle just a tad of your spices you already have, and continue until the onion is translucent. Once your vegetables are complete, add to the pot with 6 cups of broth ( I used chicken, but you can use vegetable, beef, etc), and bring to a boil. Let this simmer for 5 to 10 minutes, you will start to smell something delicious as the soup becomes ready.
After the vegetables have softened, remove from heat and add in your coconut milk. I gradually added in the can as I pureed the soup with the immersion blender (you can also put in a standard blender). But if you do not want coconut milk, you can add in half and half, or another milk of your choice. Blend together and serve in your favorite bowl! I topped mine with pistachios, and enjoyed with a red glass of wine and Harry Potter marathon.
There are plenty of leftovers for me to place in the freezer, and take some for lunch this week! This was the perfect way to rewind and settle down on a Sunday evening. Hope you enjoy!