All hail, September! Likely my favourite month of the year. No jokes. It may have taken me 27.5 years to realize this, but I find the turn of summer to fall so invigorating. Cool nights with wool socks, spicy reds, hot suppers and early bedtimes just feel so good. It also seems like the slate clears a little in September too, doesn’t it? Even though I’m not a student nor do I have any little ones heading off to school, I still find that when August’s calendar gets flipped and pinned up, there are big opportunities for new beginnings and re-focusing of goals.

I had a tumultuous relationship with soup last winter, I was off my game and had many flops. This one will be different though, I’ve got a feeling! It doesn’t hurt that I’ll be spending every weekend at the Farmer’s Market, eyeball deep in Made with Local biznass and amazing locally grown produce! If there was ever a reason to be motivated to get back in the kitchen and start whipping up fantastic meals for me and the mister, it’s a pretty damn good one.

Butternut squash is my main veggie man. I love it. It bakes quickly and is so freaking good roasted simply with s&p or as part of a more elaborate dinner scheme. It purees beautifully in soups and gives it a silky, creamy texture, sans cream. It’s the main act in this soup, and is a veggie that’s now in season in Atlantic Canada. Keep your eyes peeled at the grocery store for your produce’s area of origin or pop into your nearest farm market to make sure you’re getting local, seasonal goods!

This dish is easy-peasy and has a feisty kick!  It’s inexpensive to make, and will set you up for lunches for the whole week.

Yup, I’m back on my game.

Fall Kick-Off Squash Soup

Ingredients

  • 1 tbsp coconut oil (or any other oil)
  • 2 small red onions, chopped
  • 2 cloves garlic, minced (I use my beloved garlic press)
  • 4 cups low-sodium vegetable broth
  • 1 large butternut squash, peeled and chopped into 1 inch cubes
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1-2 tsp garam marsala (a cumin/cumin blend would be okay too)
  • 1/3 tsp cayenne powder
  • salt and pepper to taste

Heat oil in heavy bottomed pot. Add onion, sautee onions until soft, add garlic and sautee a little longer. Add broth, chopped squash, maple syrup, cider vinegar, and spices. Bring just to a simmer and let it go until the squash is soft. Take it off the burner and allow it to cool down a bit. Once you\'re able, puree with immersion blender or like me, use a regular old blender. Just be careful, and do it in batches!

This will keep in the fridge for a few days, and is best enjoyed with a wedge of crusty bread and a dollop of sour cream!

 

Leave a Comment