DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Happy International Soup day!
Soup is one of my favourite foods. It can quiet the mind, nourish the body and soothe the soul. The possibilities for textures, flavours and recipes are endless. You can have soup anytime of the year, a hearty bowl of lentil soup in the winter or a light & refreshing bowl of lemony salmon chowder in the warmer months. Not to mention, the incredible healing benefits of using bone stock which also adds depth of flavour that you can't get from using only water. This truly is a win-win type of food!
I'll admit, I've never been a huge fan of butternut squash until very recently. I've made soup with this root vegetable before but didn't quite dig it....until last week, I decided to roast the squash first. It made all the difference. The natural caramelization brought on by the roasting added a rich, sweet complexity that just wasn't there before, in addition to the spicy and warming effect of the ginger & cinnamon, this was a real winner in our house, especially with our 3 year old!
We've had an unusual amount of snow this winter in Vancouver, I actually really love it (except for the part where the city shuts down) and a nice, warm bowl of this soup on a cold winter day makes it even more delicious.
Spiced Butternut Squash Soup
1 Tbsp olive oil
1 butternut squash, diced & roasted
2 Tbsp coconut oil
1 red onion, thinly sliced
2-3 garlic cloves, minced
2" knob of ginger, peeled & grated
1.5 tsp cinnamon
3-4 cups stock or water
1 can coconut milk
Salt & pepper
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!