It is -42 degrees Celsius with the windchill in Regina today, and it’s one of those days where you have to bring out all the things that bring you warmth and comfort. So far today, I’ve relied on a steaming mug of coffee, some baby snuggles, my thick reading socks from Chapters, and a hot mug of Pumpkin Spice tea. And that was just for this morning.
Now for lunch, I am bringing out two of my other secret weapons to combat the cold – carbs and soup! I’m going to make some pan bread and a big pot of butternut squash soup.
The prep work for this soup is a little time consuming because there are a lot of veggies in it. Take a look at all the chopped veggies that go into it:
But I’m telling you, the nutritious punch that this soup gives you is well worth the time and effort. Throughout my pregnancy and now that I’m breastfeeding, I’ve been constantly trying to get more fruits and veggies into my diet. There are some nights where I’ll reflect on what I’ve eaten that day, and I’ll feel so guilty when I realize that I’ve only had one or two servings of fruits or vegetables. There will be no guilt tonight (and tomorrow when I eat leftovers) though! This soup is jam packed with nutritious orange, beta-carotene-filled vegetables such as the butternut squash, carrots, and yam, and loads of garlic to fight off any cold or flu bugs!
Just a word of warning: this soup has a slight kick due to the 1/4 teaspoon of cayenne pepper in it. It’s quite amazing what a mighty kick 1/4 teaspoon brings to the soup! So if you don’t like spicy foods or if you’re going to be feeding this to your kids, I would recommend omitting the 1/4 teaspoon of cayenne pepper altogether. I’m eating a bowl of it as I’m typing this, and I’m actually sweating a bit despite the frosty weather outside.
Well, the husband is off to his work Christmas party tonight and I’m staying in with the baby. With this soup, some baby snuggles, and one last season of The West Wing to finish, there is no reason for me to leave the house in -40-something weather!
Stay warm everyone!
Comforting Butternut Squash SoupPrint Recipe
- 4 tbsp salted butter
- 2 medium butternut squash (or 1 large one), peeled and chopped
- 1 medium yam, peeled and chopped
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 4 cups chicken stock (or vegetable stock)
- 1/2 tsp curry powder
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 1/4 tsp cayenne (optional)
- salt and pepper to taste
- 1 cup heavy cream
In large soup pot over medium heat, melt the butter and saute all the vegetables (butternut squash, yam, onion, carrot, celery and garlic) for about 10 minutes.
Add the 4 cups of chicken stock, turn up the heat to high and bring to a boil.
Reduce the heat to medium-low, cover the pot with a lid, and let simmer for about half an hour or until all of the vegetables are soft.
Turn off the heat, and using a hand blender, puree the contents of the pot until it is smooth and lump-free.
Turn the heat back on to medium-low and whisk in the curry powder, cinnamon, sugar, cayenne (optional), and salt and pepper.
Mix in the heavy cream and let simmer for another 10 minutes, making sure it doesn't boil.
Serve with a side of pan bread and it will warm you right up!