Last Sunday I held the first ever Reconnect with the Magic of Food workshop up at Lyons Farmette. The misty autumn air, bounty of vegetables and flowers, and gang of fantastic women made for a truly memorable day – or, as one participant put it, “pretty amazingly awesome”.
After a morning spent doing body-centered practices and magical meditations, we harvested, cooked, and feasted on a four course farm-to-table lunch. While all of the recipes were delicious, this one got the most oohs, aahs, and rolled back eyes. It’s simple, hearty, and at a wood-and-chrome joint in downtown Boulder, would probably be slapped with a $15 per bowl price tag. It can be yours for the price of one butternut squash, a can of coconut milk, and a handful of herbs. Enjoy.
Butternut Squash Soup
(recipe adapted from Darshana Weill)
This recipe works well with butternut squash, but can also accommodate pumpkin, sweet potato, acorn squash, and even carrots and parsnip.
1 butternut squash
1 can of coconut milk
Vegetable or chicken broth, or water
Seasonings: salt, pepper
For a sweet soup, add nutmeg, cinnamon, and allspice.
For a savory soup, add sage, rosemary, and a bit of thyme.
- Peel and chop up butternut squash, and discard stringy innards and seeds. Place chopped pieces in large pot.
- Cover with coconut milk and water/broth until the liquid level comes to just above veggies.
- Boil until squash is very tender: about 15-20 minutes.
- Let cool and add small amounts of seasonings.
- Blend in blender. Taste and adjust seasonings.