I am the first to admit that I am a follower of recipes. Rarely do I “wing it” in the kitchen, not fully anyway. I always start with a recipe, and maybe I’l tweak it a little depending on what I have in the fridge. But make it up as I go along? Gracious no. I absolutely believe that spontaneity belongs on the kitchen. Just maybe… perhaps… not my kitchen.
But sometimes the stars (or rather the contents of the fridge) align, and suddenly I get bold. One cold January weekend, I looked at the random bits of things I needed to use up, and I thought, “That would make a damn delicious soup. Yes, yes it would.” A half a can of coconut milk + 1/3 butternut squash + some almond butter I’d bought on a whim for a random recipe = culinary inspiration, apparently. Add in a few things I always have in my pantry – onions, potato, stock, and some spice – and I came up with the most delicious, creamy, nutty, I’m-going-to-make-it-again-this-week squash soup you ever did taste. I really am going to make it again. Like, this week. And maybe next week too. It was THAT good. Make it for guests good. Eat it for breakfast even though soup is not a breakfast food good (not that I did. Except I did.) I came up with this dish on a whim, but henceforth I can assure you, I will be making it on purpose. And often! I hope you love it as much as I do.
Butternutty Squash Soup
- 2 tsp butter
- 1 cup diced onion
- 1/2 tsp salt, + more to taste
- 2 cups cubed, peeled butternut squash
- 1.5 cups cubed, peeled floury potato, such as russet
- 1 cup chicken stock
- 1 cup light coconut broth, such as Goya
- 2 T almond butter
- sliced almonds
Melt the butter in a medium-sized soup pot. Add onions and sprinkle with salt. Cover the pot, and allow to soften for about 5 minutes, stirring halfway to make sure the onions aren’t sticking.
Add the squash and potatoes, stirring to coat them with buttery goodness.
Add in the stock and coconut milk, cover, and bring to a boil. Once mixture is boiling, remove lid and cook until vegetables are cooked through, approximately 10 minutes. Add in almond butter
Puree in batches in a blender, or using an immersion blender. Taste, and adjust salt as needed.
When serving, sprinkle with a bit of nutmeg and sliced almonds, or fresh herbs for a spark of green.