Butternut Squash and Carrot SoupPosted: September 24, 2016 Filed under: Uncategorized 2 Comments
I know a lot of people say summer is a non-eating time for them because it is too hot. Summer is the opposite for me. Too hot is not a deterrent to eating. Vacations and ice cream do my summer diet in.
Fall is a better healthy eating time. Getting into a regular regime helps, but the real bonus is I think of fall as the start of the soup half of the year. There is no better way to feel full than eating a nice bowl of hot soup. Sorry gazpacho, as much as I love you, you don’t curb my appetite.
Today I looked around the kitchen to find what foods needed to be used up and I found a small butternut squash and a half a can of lite coconut milk. Perfect for soup.
Now small is not my normal regiment when it comes to cooking anything so of course I added some other ingredients to make a pot of soup.
1 small butternut squash, peeled, seeded and chopped into small chunks
3 shallots- peeled and chopped (you can use a yellow onion in place of shallots)
2 carrots- peeled and chopped
2 cups of chicken broth
2 T. Ground coriander
2 T. fresh ginger- grated on the microplane
5 T. Light coconut milk
Zest and juice of half a lemon
Salt and pepper
Put the vegetables and the chicken stock in a pot and bring to a boil. Reduce to simmer and cook about fifteen minutes, until the vegetables are just soft.
Add the other ingredients and purée the mixture with a hand blender or in a blender.
Taste for salt and pepper.
This probably makes about four servings. Carter was shocked that I made such a small pot of homemade soup. She looked at it and said, “This is the right amount.” This coming from a person who does not like leftovers.
What kind of coconut milk do you buy? Isn’t it high in calories?
It is light coconut milk. It is right next to the regular. I get mine at trader joes. It is 50 calories for a 1/3 of a cup