We’ve been loving soups this winter. I honestly hadn’t made real soup starting with real stock until I started GAPS this past fall. The difference is amazing, changing my mindset from don’t have much in the fridge, guess I’ll make soup to let’s make sure we make enough stock to have soup every day this winter!
The… eclectic… attitude that I have about cooking lends itself well to soup also. An immersion blender is great because the 3-year-old can drink hers with a straw, and the baby likes his in a sippy cup. And I don’t have to worry about chopping things evenly.
Roughly for butternut squash soup:
1 quart chicken stock
1 quart water
1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
Sea Salt to taste (1 tablespoon +)
Any other cooked veggies that may be lingering in your fridge
Cook over medium heat, covered, until heated through and the squash is soft (maybe an hour)
I like to blend mine with an immersion blender and drink it from a cup
I topped mine with coconut cream concentrate. You could use plain cow-milk cream if you wanted.
Soup is always a budget stretcher, this one is rich and filling as well. Part of Pennywise Platter Thursday at The Nourishing Gourmet.
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