Butternut squash soup

Fall-time right-of-passage

Helen loved her daycare cook Sylvia a lot. So much so that on Helen’s last day Sylvia and I cried and hugged one another for at least 5 minutes. I’m tearing up a bit right now just thinking about her. Sylvia really filled her food with love.

One of Helen’s favourite meals that Sylvia made was butternut squash soup. She’d always eat at least 3 bowls of it. Her record was 5. So every time I make it, Helen holds mine up against those bowls of soup from Sylvia. I always fall short 😆. But I keep trying anyways. Plus, I feel like butternut squash soup is one of those dishes you have to make at least once in the fall.

Tonight’s takes:

Husband: “It’s fine. You know I don’t like soup for dinner.” Still proceeded to eat 2 bowls.

Helen (5 1/2 years old): “This doesn’t taste like Sylvia’s.” She begrudgingly ate 1 bowl.

Hector (3 years old): “This doesn’t taste like Sylvia’s.” We’re in the miming phase these days. He barely ate any.

What I used:

• 1 medium yellow onion

• 3 cloves garlic

• 2 small butternut squashes

• 6 yellow nugget potatoes

• 2 tsps turmeric

• 1/2 tsp mace

• 1 can coconut milk

• 2 cups vegetable stock

What I did:

Diced onions.

Smashed garlic.

Sautéed onions and garlic in a large pot with olive oil until translucent.

While onions and garlic were cooking, prepped my other ingredients:

Halved potatoes.

Peeled, cleaned, and cut up the butternut squash.

When the onions and garlic were done, added the turmeric and mace. Added a generous pinch of salt.

Cooked spices until toasty smelling - about 1 minute.

Added coconut milk, vegetable stock, and 2 cups water.

Added potatoes and squash.

Simmered for 30 minutes - until potatoes and squash were soft.

Blended with an immersion blender.

Done!

Next time:

I liked the turmeric flavour, but it wasn’t a hit with the kids. Two of us are lactose-intolerant in this house, thus the use of coconut milk instead of cream. The coconut flavour was really pronounced though, so next time I might try just adding more potatoes to amp up the starch and omit the coconut milk. Overall it was fine, but, meh. Maybe I’ll just stick to roasting butternut squash instead.

😋

-Ellisa