soup

The Amazing Savory Sweet Butternut Squash Soup

-1 tbsp. coconut oil (Click here to cart my favorite!)
-2 shallots
-2 cloves garlic
-1 butternut squash, peeled and cut into chunks (5-6 c.)
-1 1/2 tbsp curry powder
-1/2 tsp. cinnamon
-salt and pepper
-1 can (14 oz) coconut milk
-2 c. vegetable broth
-2 tbsp maple syrup
-1 tsp. sriracha (or dry chili spice)

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1. Heat the oil over medium heat; once warm add the shallots and garlic (finely chopped) and sauté until light brown.
2. Add the squash and spices, stirring frequently over the next four minutes.
3. Cover and simmer over low heat (until squash is tender).
4. Blend with immersion blender, add more spices as needed over the next few minutes of simmering (just for a few minutes after blending it all together), then serve with desired garnishes. Pictured here with parsley and pepitas (crunchy texture is awesome to offset the creaminess!). Also very tasty with a bit of candied nuts.

There’s not much cooking here, but a fair amount of chopping. It helps if you have a grocer with a good salad bar nearby … but even if not, it’s about 5 minutes of chopping, and I promise it’s well worth it!

2 quarts water
1 cup Broccoli florets, in small pieces
1-2 cups Sugar snap or Snow peas
2 Carrots, cut into matchsticks
4 Shiitake mushrooms, cut into matchsticks or finely diced
2 Chinese napa cabbage and/or bok choy, finely shredded
handful Bean sprouts, well rinsed

2 tbsp Sesame oil
2 Garlic cloves, pressed or cut to small dice
1 Small piece ginger, cut to small dice
1/2 Onion, finely diced
2 Scallions, sliced lengthwise, very thinly

2 1/2 cups vegetable or miso broth (or 2 1/2 cup Water + 1 tsp stock granules)
2 cups Udon, soba or rice noodles – cooked ahead/separately, or with the soup, per the below

Optional add-ins
Tamari or soy sauce
Asian Hot pepper sauce
Lime (wedges)
Cilantro

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Put water on to boil, and prep the broccoli, peas, and carrots. Toss into the water and cook for 5 minutes. While the veggies are cooking, prep the mushrooms and cabbage. With a strainer, remove the vegetables (leaving water boiling) and rinse in cold water, and set aside. Add the mushrooms, cabbage, and bean sprouts to the boiling water, cook for one minute, then rinse in cold water, and add them to the rest of the veggies.

In a large pot, heat the sesame oil over medium heat, and add the garlic, ginger, onion, and scallions and cook for about 5 minutes until soft. Remove from heat, and carefully (so it doesn’t splatter) add the broth and 1/2 to all of the cooking water from the veggies. If you want the soup brothy, add more; if not, add less.

Add the noodles to the soup (using rice noodles will keep the broth nice and thin, as they’re less starchy), and cook until the noodles are ready. Add the veggies back in, top with sauces as desired, and serve.

Developed and posted by: Jennifer Silverberg, Eat Yourself Well