Name: Butternut Squash and Greens Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

Butternut squash soup is a good one for the days when you want something warm without a lot of fuss. The squash gives it a naturally sweet, creamy texture, and the greens add a savory balance without making the soup feel heavy.

Make a pot before baby arrives, ask a friend to bring it, or cook it once and portion the leftovers for another day. It can be blended smooth or left a little chunky, depending on what your household likes.

If you are bringing this soup to a new family, keep the seasoning gentle and label the container with the recipe name and date. A loaf of bread or a container of cooked rice on the side turns it into an easy meal.

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.

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Prep Time 20

Cook Time 30

Total Time 50

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

Listen While This Simmers

While the squash softens, listen to Nutritional Psychiatry’s Role in a Healthy Fourth Trimester. Celeste Brinkerhoff discusses food, mood, and everyday nourishment during the fourth trimester.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.