So I finally did it! I’m posting a savoury dish. It started with an empty tummy and a empty bowl. I was going to make myself a salad for lunch, but I was aching for something more… something that I could feed the little gingers, something filling and something tasty.
SOUP! Kids love soup, or at least mine do. I think it might be because it’s easy to eat and it always looks nice. Brights colours and smooth texture always helps. Either way they eat it and that makes me one content Mamma. Score 1 for when they don’t put up a fight at dinner time.
Something I love about soups are that they are easy to put together and you can cram so much goodness into one little or big bowl. I had butternut squash hanging around and with the spring weather on its way (fingers crossed) I knew if I didn’t pay attention to it soon it would just go to waste sitting in its pantry basket.
Because we are still on our detox I knew I had to make it dairy free, gluten free, grain free etc etc. I checked out what else I had in the fridge/pantry and looked up a few recipes that were ‘detox friendly’. I came up with this Dairy- free butternut squash soup. It is so easy to put together and like I said earlier it is packed with goodness. It may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.(wholeliving.com)
This soup makes a perfect lunch or you could add grilled-cheese as a side kick for dinner. YUM! What are your favourite go-to soups? Do you have any that you’d like to see made into plant-based friendly recipes? Let me know and I’ll see what I can do!
Here are some ideas to get you cooking: French onion? Italian Wedding? Clam chowder?
Did you know? Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.(whfoods.com)
Listening to: Ghost Under Rocks (radio edit) – Ra Ra Riot
//Dairy-Free Butternut Squash Soup//
Time to Prepare:
*I try my best to use organic ingredients.
1 Butternut squash : Cubed
1 cooking onion, chopped
1 bunch leeks, chopped (make sure you give the leeks a good rinse!)
2 Tbsp coconut oil
5 Cups of your favourite broth (I like veggie or bone broth)
2 small apples or 1 large
1 tsp ground cinnamon
1/4 tsp of nutmeg (more if you like nutmeg)
Pinch or two of sea salt
Vitamix or hand held blender
How to get it going:
Get out a medium pan and 1 Tbsp of coconut oil melt it then add the onions and leeks. Cook until are clear.
Get out a large pot for the broth add the stock and put the cubed butternut squash in it, boil it until the squash is nice and tender.
Add the cooked onions, leeks and the the chopped up apple to the butternut squash broth.
Using the same pot (heat off now) get out your hand blender and blend until smooth or add to your vitamix and do the same.
Now add the cinnamon, salt, nutmeg and last Tbsp of coconut oil. stir it up. little darling. stir it up.