When we moved in May, a lot of the things that fit in our old tiny townhouse didn’t fit in our new house. Most of the things we managed to upgrade right away but some things slipped through the cracks as they hadn’t been used since they were in the old house. Insert Christmas tree here. Our Christmas tree was hand-me-down from my mum when we bought our first house. As young newlyweds with a baby on the way, we didn’t exactly have a lot of money so hand-me-downs were the name of the game. It fit perfectly in our townhouse… we were already struggling for extra space so the Christmas tree nestled perfectly into a little corner of the livingroom/diningroom situation we had going on.
When we put that same ‘little-tree-that-could’ Christmas tree up in our new house, it looked like a Little Tykes play car in a luxury car garage. Luckily, I have an amazing family and my mum and aunt surprised us with a new tree that looked like it could eat our little baby tree for breakfast.
Princess Crazy Pants was so excited to open the tree that she was literally bursting at the seams to get into box. We had a pleasant little exchange that went something like this:
Ni: Can we open [the tree] now?
Us: Not yet, just wait a bit; we have to move the old tree.
Ni: *Rolls Eyes* Everybody is just afraid to open the tree.
At 2 and a half, she’s full of enough witty banter and one offs to last us a lifetime.
After we got everything all set up, I decided we deserved something comforting for dinner to keep in line with our Christmas bonanza of decorating, tree-moving and Christmas carols (p.s. Does anyone go Christmas caroling?)
I decided on a warm and spicy butternut squash soup… and so it was born!
Sweet and Spicy Butternut Squash Soup
- 1 Butternut Squash
- 2 tbsp ghee (or any oil or butter like substance)
- 2 garlic cloves minced
- 1/2 small onion diced
- 1 carrot chopped
- 1/2 celery stalk chopped
- 1 gala or honey crisp apple chopped (I like the sweetness they provide)
- 2 Cups Chicken Stock
- 1 Cup Cashew cream or coconut milk
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1 tsp sriracha
- Preheat oven to 375. Cut butternut squash in half lengthwise. Scoop out the seeds and coat in 1 tbsp of ghee. Place cut side down on a parchment or slipmat lined baking tray and roast for 30 minutes or until tender.
- In a 5 qt pot, melt 1 tbsp of ghee and add garlic, onion, carrot and celery. Stir and let simmer until onions become translucent (about 5 minutes).
- Add apples and stir for another 3 minutes until apples soften.
- Remove skin from butternut squash and add to pot with vegetables and apple. Stir until combined and squash heats through.
- Add chicken stock, cashew cream, cinnamn, cayenne & sriracha and stir until combined. Let simmer for 10 minutes.
- Using an immersion blender, blend until fully pureed. Alternatively, you can add the mixture to the blender in batches and blend until smooth.
What’s your go-to soup for the winter?