Wintery Zupa!

I’ve had a lot of cookies over the holidays and beyond, which was fun, but not great for my body. Because I’m breastfeeding, Sebastian needs lots of healthy vitamins from me, so I needed to get back to eating less sugary goodness and more veggie yummies. So, I listened up when I got a recipe from my Aunt Fran for butternut squash soup. Just a few weeks ago, I had fun shooting photos of her gorgeous daughter, Morgan. Morgan has so many neat things in her room, it was fun to play with the props. I loved that everything was pink, right down to her pink Barbie Christmas tree.

Now, back to the healthy eating! Costco is currently selling cubed butternut squash. It’s easy to make it if you don’t have access to the cubed stuff. Just get a butternut squash and cut it in half and you can either bake it or microwave it to make it soft and grab the good inside stuff.

I used about a tablespoon of butter (though, you can use oil too) at the bottom of my big pot. While the butter was melting, I diced up an entire medium sized onion with my handy dandy chopper.

This onion was particularly potent and I couldn’t keep my eyes open for a few minutes.

Fran is Italian, so she said I should definitely add garlic and oh, how good it was to do that! While the onion and garlic cooked at the bottom of the pot, I cut up carrots and tossed those in there too.

I was told to use chicken stock, but I didn’t have any, so I improvised. I had four pounds of butternut squash, so I added 8 cups of water and 2 bouillon cubes. This inspires me to try to make my own bone marrow broth next time…! Baby Sebastian came in to supervise me. He gave me a big yawn, so I knew he was trying to tell me my soup was still way too boring for him.

I realized what he was trying to tell me. I had forgotten to add the pepper that Fran said to make sure to add! I added lots of pepper because pepper gives soup that extra zest I love. I brought the pot to a boil, then simmered it for another 20-25 minutes.

A stick blender allowed me to dirty up only one pot and resulted in a pureed lovely zesty winter soup!

2 comments
Linda
Linda

I love butternut squash soup! I use the pressure cooker to whip it up quickly. Here is another good one for sweet potato soup. I make it with homemade chicken stock (it does make a difference) and leave out the sugar. It's sweet enough. http://allrecipes.com/recipe/cream-of-sweet-potato-soup/detail.aspx

Linda
Linda

I have no idea where that icon came from, but I guess it fits!