HOW TO: Golden Goddess Autumn Soup
My favorite season is here, autumn!!! My birthday is in November so I have always had a certain connection to this beautiful time of year when bathing suits are packed away and heavier blankets are placed on the beds for nighttime. In the summer, we live on popsicles and watermelon as it gets too hot in Charleston, SC to really want to be in the kitchen longer than grabbing some ice for your water. As soon, as the temperatures start to drop, I linger in the kitchen longer and start my culinary experimentations...enjoy this wellness creation and one of my favorite soups, washie! xx, Stephanie mama + founder
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon cold pressed olive oil
1/4 cup chopped yellow onions
2 cloves of garlic
2 tbsp of minced ginger
1/2 of chopped carrots
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade bone broth or chicken stock
2 teaspoons kosher salt
2 teaspoons of tumeric
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
Toasted pumpkin seeds for garnish
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, garlic, and ginger and cook over medium - low heat for 10 minutes, or until translucent. Slowly add the carrots and butternut squash and stir in handful at a time. Then add the bone broth or chicken stock, tumeric, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the heavy cream and heat slowly. Serve hot with toasted pumpkin seed garnish, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
