{"id":11234,"date":"2023-09-28T22:40:12","date_gmt":"2023-09-28T22:40:12","guid":{"rendered":"https:\/\/thehealingmindmagazine.com\/newedition\/?p=11234"},"modified":"2023-09-30T18:55:28","modified_gmt":"2023-09-30T18:55:28","slug":"comforting-butternut-squash-soup-by-john-lee-the-healing-mind-magazine","status":"publish","type":"post","link":"https:\/\/thehealingmindmagazine.com\/newedition\/comforting-butternut-squash-soup-by-john-lee-the-healing-mind-magazine\/","title":{"rendered":"Comforting Butternut Squash Soup- By John Lee – The Healing Mind Magazine"},"content":{"rendered":"
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\u00a0Comforting Butternut Squash Soup<\/em><\/h3>\n

This soup is perfect for fall with its warm, earthy flavors. Here’s a recipe for you:<\/p>\n

Ingredients:<\/strong><\/p>\n

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  • 1 large butternut squash (about 3 pounds), peeled, seeded, and diced<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • 1 onion, chopped<\/li>\n
  • 2 carrots, chopped<\/li>\n
  • 2 celery stalks, chopped<\/li>\n
  • 4 cloves garlic, minced<\/li>\n
  • 1 teaspoon dried thyme<\/li>\n
  • 1\/2 teaspoon ground cinnamon<\/li>\n
  • 1\/4 teaspoon ground nutmeg<\/li>\n
  • 4 cups vegetable or chicken broth<\/li>\n
  • 1 cup coconut milk (or heavy cream for a richer version)<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • Optional toppings: roasted pumpkin seeds, croutons, chopped fresh herbs (such as parsley or chives)<\/li>\n<\/ul>\n

    Instructions:<\/strong><\/p>\n

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    1. Preheat your oven to 400\u00b0F (200\u00b0C).<\/li>\n
    2. Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes or until the squash is tender and slightly caramelized. Remove from the oven and set aside.<\/li>\n
    3. In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened.<\/li>\n
    4. Stir in the dried thyme, ground cinnamon, and ground nutmeg. Cook for an additional 1-2 minutes to toast the spices.<\/li>\n
    5. Add the roasted butternut squash to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are very tender.<\/li>\n
    6. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious as hot liquids can splatter.<\/li>\n
    7. Return the pureed soup to the pot (if you used a blender), and stir in the coconut milk (or heavy cream). Heat the soup over low heat, stirring occasionally, until it’s heated through. Season with salt and pepper to taste.<\/li>\n
    8. Serve the butternut squash soup hot, garnished with your choice of toppings such as roasted pumpkin seeds, croutons, or chopped fresh herbs.<\/li>\n<\/ol>\n

      This butternut squash soup is rich, creamy, and full of fall flavors. Enjoy<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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