Wednesday, January 23, 2013

Golden Winter Soup

I'm Baaaaaaaack!!! Aren't you so excited?!? Wow! No new recipes in over a year. Well, sorry. 2012 was full of hospitalizations and surgeries and new food allergies, oh my! All recipes will be dairy-free in addition to gluten-free! Yahoooooo! I will soon be updating the archives with adjustments to recipes to reflect dairy-free substitutions. Well, except maybe the cheesy chickeny chicken enchiladas. I can't imagine those being ANY good with dairy-free "cheese" and the like.
But anyway, let's get things rolling again, with THE BEST winter-y soup you'll ever eat. Full of hearty vegetables with a hint of sweetness from the butternut squash. And so fast and easy, you won't even believe the awesomeness of yourself when you make it.

(Sorry, no ingredient picture. I misplaced my planning-ahead-blogging-groove and didn't get a shot in.)

What you need:

2 T. non-dairy butter or olive oil
5 C. cubed peeled butternut squash (about 1 1/2 pounds)
2 C. cubed peeled russet potato
1 tsp. sea salt
1/2 tsp. fresh ground pepper
2 C. sliced leek (about 2 medium) Leeks are the bomb, yo. If you're new to purchasing them, they basically look like huge scallions/green onions. And have a similar smell/taste.
4 C. low sodium, fat-free chicken broth
1 C. coconut milk (canned)
Fresh chopped chives for garnish, optional

How you make it:

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in coconut milk. Cover and keep warm.
I used my Ninja blender and it was large enough to handle blending the whole pot in one batch, so you may not need to do it in two batches depending on what you're using.
Garnish with chives. We like to eat this alone as a whole meal itself, but you could serve it with some sort of bread and/or salad as well.
Well, hope you enjoyed my return to the blog! And hopefully we'll be seeing some more to come. I already have some great recipes lined up!


  1. Now that I think of it, if you are into making your own baby food, this would be an excellent choice for serving baby some squash! I would leave out the salt for that, but otherwise, it's perfect!

  2. I LOVE butternut squash soup! I make it a little different (saute onion and garlic in olive oil, add cooked squash and broth, boil, puree, add almond/rice/soy milk, voila)... However I am totally trying the leeks! I haven't been brave enough to try them, but now I'm going too. ;)