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Peace, Love….and Butternut Squash Soup

December 18, 2012

Butternut Squash Soup Peace, Love....and Butternut Squash Soup

All around the world, kids are in our hearts this week. And parents. As human beings first, we do our best in an ever-more complicated society of computers, cell phones, internet, video games, Facebook and Twitter, not to mention 24-7 news coverage. I will say it again: we do our best, because my heart grieves for everyone involved in the tragedy in Newtown. Rather than raise a fist in anger, we must find softness in our hearts. Rather than pointing fingers, we must find compassion and empathy. Rather than get political, we must realize that we the people have the power to change our society, not just elected officials. The NRA doesn’t have the power, we have the power and we are the change. I’m not talking daisy chains and love-ins, I’m talking about understanding that we live in a global community and we’re all connected. As brothers and sisters in a world that we share together, we have an incredible responsibility to create a future that’s safe, full of inspiration….and possibilities. As a human being that shares a little patch on planet earth with you, my goal is to create an environment of peace and understanding. My heart is heavy, yet I’m holding on to the hope that we can be the change for a brighter future. As Forest Gump would say, “that’s all I have to say about that.”

Butternut Squash Soup

2 medium sized butternut squash, peeled, and cubed
1 medium onion, diced
2 cloves garlic, minced
pinch ground chili (optional)
1 tsp ground coriander
2 tsp ground cumin
6 cups vegetable stock (for my peeps in LA: I used Trader Joe’s hearty vegetable stock)
sea salt and freshly ground black pepper to season

1. Using a large stock pot, saute the onions and garlic until soft. Add the spices, stir frequently, cooking for 2 minutes.
2. Add the squash and cook, stirring to prevent sticking for 5 minutes. Pour in the stock, raising the heat the heat to high, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes.
3. Let the soup cool for 10 minutes, then ladle into a blender in batches and whizz until smooth. Return the soup to the pot, season with salt and pepper, stir, and serve.

Serve 8-12

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Category: Soups

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