Radiant Butternut Soup
One thing I love are the rich golden hues and flavor autumn brings. Beautiful golden colors in real lively food show off beta carotene and antioxidants. Radiant Butternut Soup is especially profound with a healthy addition of turmeric, said to be supportive of immunity and healthful anti-inflammation. It has coconut milk and chicken bone broth: intensely nourishing and delicious.
Radiant Butternut Soup recipe from Tam John
Breakfast, Lunch or Dinner: Butternut Soup Satisfies
1 large onion finely chopped (if your butternut is on the smaller side, go smaller on the onion). White, yellow or red onion will work.
2 cloves garlic (or substitute a teaspoon of garlic granules). As with everything, adjust garlic to your taste.
1 Tbsp turmeric powder (use fresh root if available)
1 tsp ground cumin
½ tsp paprika (smoked paprika works)
3/4 tsp sea salt
Medium to large butternut squash, peeled and seeds removed. Cut into ½ inch dice
Freshly ground pepper (said to ‘activate’ the turmeric) to taste
1 can full-fat coconut milk (reserve a little for topping). Note this isn’t the tetra pack coconut milk; you need the soup can variety. Choose organic and guar gum free.
2 – 2 ½ cups organic chicken bone broth
1-2 Tbsp coconut oil to saute the onion and garlic
Either use a tsp or so of coconut milk on each serving or a dollop of sour cream.
Chopped toasted almonds, pepitas (pumpkin seeds) or sunflower seeds. To toast, put them in a heated skillet on medium heat, stirring often for a few minutes. Watch closely so they don’t burn.
Roasted green chile (optional) or chopped jalapeno (seeds removed unless you like it hot)
Toast nuts or seeds for toppings. Remove from heat to cool.
Heat a Tbsp or two of coconut oil in a large deep soup pot. Add onion over medium heat and stir occasionally for a few minutes until nearly translucent.
Add garlic and jalapeno if using, and stir a few more minutes. Be careful not to burn garlic.
Add turmeric, cumin, paprika and sea salt. Stir well.
Add butternut, coconut milk and broth to cover.
Heat to gentle boil then reduce heat to simmer.
Cover and simmer about 30 minutes until butternut is fork tender.
While you can puree in a food processor or blender, I prefer a hand/immersion blender right in the soup pot (so you don’t have to transfer hot soup).
Serve and top with green chile, freshly ground pepper to taste, with coconut milk drizzle or dollop of sour cream & sprinkle of toasted almonds, pepitas or sunflower seeds.
Serve piping hot! Delicious with sourdough bread; steamed broccoli drizzled in olive oil and a pat of butter; and with quality protein.
Make your meal as complete as you need to, to satisfy your energetic needs until the next mealtime.