A confession: not everything in my kitchen turns out dreamily.  Last week, I tried something new.  It wasn’t bad, just not amazing.  I’ll keep working on it!

But tonight, a fairy tale story: 4pm, a nearly barren fridge, a few remaining garden squash, and a hope.

While studying Landscape Architecture, the majority of my creative juices were spent in Studio.  My love to create in the kitchen was blossoming, yet I had little time to offer the proper devotion.  Fortunately I had a few quick healthy meals I could prepare.  There were nights that a simple bowl of soup was what I craved.  A box of Butternut Squash from Trader Joe’s usually did the trick. 

Thankfully, the creamy butternut squash soup tonight did turn out quite dreamily.  We enjoyed it alongside some cumin seed flavored rice.  Hope you enjoy it as much as I did, thinking of my school days, little responsibility (though, at the time, I felt the weight of the world on my shoulders…I guess you always do…no matter the stage in life you exist)!

1 butternut squash, chopped into 1″ pieces, seeds removed
1 crookneck squash, chopped in similar fashion without seeds
1 sweet onion, diced
3/4 cup carrots, chopped
3-4 tbs ghee (purified butter), you could also use olive oil
6-7 chive leaves, fresh, chopped in tiny pieces
3 oregano sprigs, fresh
1 large parsley sprig, chopped and fresh
1 c water
1 can of coconut milk
3/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp salt

1. Warm ghee or oil in large soup pot on medium heat. Add onions, reduce heat to saute for 5-6 minutes covered.
2. Add both squash and carrots, herbs, and saute another 10-12 minutes.
3. Add the water, raise the heat to medium. Once it is simmering, you can reduce to heat again and let it simmer for another 10 minutes or so.
4. Blend the veggies, herbs, and broth. An immersion blender is the easiest way, though as ours was baked in the oven one day last Fall, I puree the mix in the blender in two stages.
5. Add coconut milk and spices to the pureed soup, stir, and serve.

Serves 4-6