THE AUTUMNAL EQUINOX came upon us this past weekend. Simply put, it is the start of fall in the northern hemisphere.
I associate so many things with the beginning of fall and high on my list are pumpkins, cinnamon donuts, and savory soups.
One of my favorite fall soups uses orange and yellow veggies including butternut squash, carrots, sweet potato, and fresh ginger root. I’m counting calories this year, so I’ll get a handle on my version and report the results below.
Bob’s Fall Squash Soup
Ingredients
One butternut squash is halved, seeded, and oven-baked for an hour at 350 F. I brushed it with olive oil and added a few dashes of cinnamon and nutmeg. Scoop out the flesh for the soup.
One large onion chopped
2 cloves of garlic
2 large carrots chopped into two-inch sections
One Granny Smith apple peeled and cubed
One sweet potato peeled and cubed
2 inches of thinly sliced fresh ginger
1 tsp cinnamon, 1-2 tsp curry powder.
salt and pepper.
16 oz. Chicken broth
16 oz. Silk coconut milk
Directions
In a 3-quart saucepan lightly sweat the chopped onions for five minutes then add the garlic, ginger, and dry spices before adding the chicken stock. Add everything else and cover for thirty minutes moving to a gentle boil to soften carrots, potato, and apple.
Add two cups of coconut silk. I have come to simply enjoy a quick immersion blender moving to a consistency of puree that floats your boat.
Garnish with candied walnuts, a dollop of yogurt or sour crème.
Delicious.
I’m suggesting there are 150 calories in a cup of this soup. I seem to have stumped AI. That is better for you than a cinnamon sugar donut, rest assured.
As long as autumn lasts, I shall not have hands, canvas and colors enough to paint the beautiful things I see.
Vincent Van Gogh
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