Butternut Squash and Greens Soup

 

Butternut Squash and Greens Soup

Butternut Squash and Greens Soup

Nourishing and soothing, this soup is easy to make, especially if you have a blender wand to whiz up the contents, rather than transferring to the blender and back. I like this soup hot or cold, with any kind of bread or cracker, a simple salad, and rich dessert (for breastfeeding calories!). It freezes well, so make a double batch. You can use hokkaido, pumpkin or other dark orange winter squash instead of the butternut.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 large onion, diced
  • 2 large garlic cloves, minced or press
  • 3 tbsp oil
  • 4 cups butternut squash, peeled and cubed
  • 1 cup ground almonds (use a blender or food processor)
  • 2 cups water, chicken or vegetable stock
  • 2 tsp fresh ginger, peeled and grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 tiny dry Thai chili pepper or few dashes of Tabasco (optional)
  • couple of curry leaves (optional)
  • 1 14 oz. can of coconut milk
  • 3 fistfuls fresh clean spinach or chopped chard
  • 1 small bunch of cilantro or basil, stems removed
  • Garnish: lemon, lime, yogurt, silken tofu

Instructions
 

  • Sauté onion and garlic in oil. Add the next 8 ingredients (squash through curry leaves) and simmer until the squash is tender. If you want a creamy soup, remove the bay leaf, pepper and curry leaves and blend in the blender or with a wand.
  • After blending, stir in the coconut milk, chopped spinach or chard, and cilantro or basil.
  • Garnish with lemon or lime slices and /or a spoonful of yogurt or tofu.
Keyword postpartum soups