butternut squash soup + food blogging thoughts

Butternut Squash Soup Recipe

Brooklyn had its first snow last week! The snow was brief, but beautiful. Since I grew up in Florida, this was my first “first snow.” I may have been a bit too enthusiastic about it (I’m sorry everyone who got my crazy emoji text messages). It’s officially cold and people are preparing for the holidays. There are so many beautiful Christmas trees in Manhattan. And I’m filled with love and excitement for this time of year.

That is, until I realized my heat hasn’t turned on today. So the novelty is wearing off. And this is only the beginning. I have another five months of cold weather. So, I did what any person preparing for a long winter would do. I went out and bought tons of scarves and booties. Then I made this soup.

It’s no secret that I love butternut squash. It is the superior squash. And while I may have a minority opinion on this, I still believe pumpkins are best left for carving. Not eating. So, when I saw a recipe for butternut squash soup, I went for it, lamenting that I don’t have an immersion blender. Ladling soup into a food processor is just such a mess.

butternut-squash-soup-2

 

This soup is creamy, sweet, and full of spice. It’s perfect for a cold day. Top it with raisins and pecans to add some crunch.

butternut squash soup
 
Prep time
Cook time
Total time
 
This butternut squash soup uses creamy coconut milk, roasted red pepper and apples to give it a sweet and savory, creamy taste.
Author:
Recipe type: soup
Yields: 8
Ingredients
  • 1 red pepper, roasted
  • 1 tsp olive oil
  • 1 13.5 oz can light coconut milk
  • 2 cups water
  • 1 medium yellow onion, chopped
  • 1 large butternut squash, cubed and diced
  • 1 apple, cored and diced
  • 2 tbsp curry powder
  • ½ tbsp tumeric
  • ½ tbsp cumin
  • 1 tsp cinammon
  • 3 cloves garlic
  • ½ tsp salt
  • 2 tbsp peanut butter
Instructions
Roasted Red Pepper
  1. Preheat the oven to 400 degrees.
  2. Cut the red pepper in half and remove the seeds
  3. Rub the pepper with olive oil.
  4. Place the pepper face down on a baking sheet covered with aluminum
  5. Cook on each side for about 10 minutes, or until the skin starts to turn brown.
Butternut Squash Soup
  1. Heat the coconut milk and water in a large saucepan over medium heat. Bring to a simmer.
  2. Add the yellow onion and cook for 10 minutes, or until the onion is soft.
  3. Add add the chopped butternut squash,apple, curry, turmeric, cumin, salt, garlic, and cinnamon to the mix.
  4. Let it simmer for another 10 minutes, or until the butternut squash and apple are soft.
  5. Mix in the the peanut butter and let it cook for another five minutes.
  6. Ladle the mix into a food processor or blender and blend until smooth. Or alternately, use an immersion blender.

 

Truthy Stuff:

I made this soup two weeks ago but was very reluctant to put it on my blog. I don’t talk much about my efforts to be a better writer or a better photographer on AWFT, but feelings of “not good enough” are certainly a major reason why I don’t blog more. And while I’ve absolutely come a long, long way in my photography, (I can’t believe I’m even showing you those), I still feel like it’s not good enough. If the food tastes great, but the photos are ugly, who’s going to want to cook it?

I always feel uninspired when I photograph anything in bowls. I just don’t know how to make it come alive. Sure, I could buy a bunch of interesting, colorful bowls, but I struggle to maintain some type of minimalist lifestyle, which doesn’t exactly jive with food props. You may notice that all of my bowls and plates are white. I like to eat off of white plates, exclusively. So, it never really makes sense to buy anything else. But, growing my food photography craft is important to me. And I wonder how much is it suffering because I practically refuse to buy cute props. Does anyone else have this problem?

Anyway, now that I’ve realized this, I’m going to try not to let it hold me back, or keep me from posting. My goal for this blog has never been to feel inferior because of financial logistics or lack of consumer goods. Indeed, when I first started blogging, I would never have known what to do with a food prop.

And I have gotten better. Loads better. Not only has my photography improved leaps and bounds, but my recipe writing, blog writing, and even social media engagement are also more developed . And that makes me happy. After all, I do this because it’s fun. I enjoy it. I enjoy the challenge of cooking, of styling food, and the challenge of  improving.

I enjoy connecting with people, with other bloggers. Most importantly, I like learning from other bloggers and being able to share recipes and my life with you. So, thank you for your continued support and visits to my blog. You make it all worthwhile.

4 thoughts on “butternut squash soup + food blogging thoughts

  1. I made butternut squash soup for Christmas dinner. In fact, when my oldest son and I were discussing our meal this morning, we decided it was our favorite dish. Don’t be too hard on yourself about blogging. I think we simply learn as we go. Your photos and recipe look fantastic.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: