Nourishing The Body and Soul

As the weather shifts into cold short days and long nights.

The menu repertoire in my household shifts to warming foods.

My cabinets are brimming with all sorts of teas

And the kettle is always at the ready.

The energy shifts and we always try to cook seasonal dishes, for example, there is always a pot of soup on the go.

From chicken, bean barley, squash, mushroom, minestrone, lentil, sweet potato soup.

The list is endless. ( Just like the soup nazi from Seinfeld)

I feel that making a dish that will nourish inside out and outside in can shift your very soul.

Soup making can be an experience from orchestrating all the ingredients to creating a delicious version of soup that will soothe all ailments! I promise you!

I have been asked by many to share my recipe for Butternut Squash soup.

I can’t recall where it originated from but I have morphed it over the years as I experimented diverse versions.

I hope you will enjoy this soup!

Butternut Squash Soup

My recommendation is to try to purchase organic ingredients as it will bring the flavour to another dimension .

Ingredients

Josh Groban’s shuffled album

I use two old apples from the fridge and two whole heads  of garlic and the butternut squash of course

Roasted until soften

In a large pot add

Some olive oil

Add cubbed 1 medium onion

1 celery stock

1 large carrot

Cubbed and sauté until soft

Cube the squash add one tablespoon of liquid honey drizzled on the squash

Add the apples peeled and cubed and squeezed the heads of garlic

Add about enough water to cover everything

Or chicken stock

Could be 8 cups of water , depends the size of the squash

Add one teaspoon of cumin

Cinnamon and a pinch of nutmeg

Salt and pepper

Cook for 1 hour

Blend the soup until it’s a smooth velvety consistency

Garnish with feta, pumpkin seeds, and hemp seeds.

Serves 4 people and it freezes beautifully.

Love to hear how it turns out!

Carla xo