It is still c-o-l-d here in the Pacific Northwest. The temperatures might not sound all that cold, but with the rainy, wet weather the cold goes right though you and stays with you. And since we heat with a pellet stove, the back of the house stays colder much longer. Brr. Yes, and that is where the computers are. OH!! Then I should just blame the typos on cold, stiff fingers… LOL
I made a terrific soup for dinner the other night and wanted to share it with you all. Butternut Squash Soup. YUM! This is my adaptation of the Pumpkin Honey Soup from, “Health and Healing with Bee Products”.
I started with a cheat and bought a package of already cubed butternut squash from Costco. There was enough to make a triple batch of soup so we would have planned-overs for later in the week. But I used a surprising ingredient that I wanted to let you know about!! Cashew Milk Kefir!
I will post more on that later, for now I will give you this recipe and then I am off to run errands, home to clean up the house so it is tidy for the weekend, oh and I need to practice my piano. I have been terrible about practicing.
Butternut Honey Soup
from the kitchen of ~Mrs. R at Honey From Flinty Rocks
6 cups cubed butternut squash
2 carrots, scrubbed and sliced
1 large Mayan sweet onion, diced
2 – 4 TBSP coconut oil
3 – 6 cups chicken stock
2 – 3 TBSP raw honey + ½ TBSP
1 tsp fresh group black pepper
1 tsp Pink Himalayan sea salt
1 tsp ground ginger or to taste
2 – 4 TBSP Earth Balance buttery spread, I use the soy free version
1 – 2 cups cashew milk kefir
3 tsp fresh lemon juice
Cooking the soup. Heat oil in a large pot and sauté the squash, carrot and onion until tender, about 5 – 10 minutes. Add chicken stock, the TBSPs honey, and seasonings. Cook for 15 – 20 minutes until everything is soft.
Blending the soup. Place the cooked vegetables into a blender. I used a Vita-Mix. Blend until smooth and creamy. If you are making a very large batch, you may need to blend this in batches. Be careful! The soup is hot and will burn if it splashes on you. Add the kefir once everything is all blended and whir to incorporate completely.
Finishing. Return the soup to the pot, stir in butter and lemon juice and keep warm. Pour into bowls, drizzle with remaining honey and serve.
Serves 8 – 10.
Notes. For thinner soup use the larger amount of stock. We like ours thick and creamy, so I only added enough stock to just cover the sautéed vegetables. The ginger , kefir & lemon juice gives this a bit of a bite, so use less if you want only a hint, or more if you like a bite to your soup. And, make sure you add the lemon juice at the end so the heat doesn’t destroy the vitamin C! If I had some I would have sprinkled green onions over the top.