Happy New Year, friends! I'll be honest, I started writing a "looking back on 2016" post a few days ago, and it was just terrible. I'm not going to make you read a terrible post. Let's just look forward instead--2017 is going to be fantastic. My word for this year is Joy. I'm going to be more present, grateful, and joyful. Less stressed, more relaxed. And this soup was a good start to my Year of Joy.
What's more comforting on a cold winter day than a steamy, dreamy bowl of soup? And this one--oh, my. It's hearty and full of vegetable goodness, it's silky and creamy and delicious. I also love using Nut Pods in this recipe, because it gives the soup that creamy goodness but doesn't have a strong taste like coconut milk does. I don't know about you, but when I'm doing strict paleo or Whole 30 I get pretty sick of coconut, so I like the option of making a creamy dish without the coconut flavor. It's also easy to throw together and makes a big batch. If you're doing a January Whole 30 (or just looking to eat some veggies after a few weeks of Christmas cookies) this recipe is for you!
2 medium butternut squash
Ghee (you could also use avocado oil or olive oil, or butter if you're not doing strict paleo/W30)
4 tbs dried onion flakes
1.5 cups original nut pods (one small container--could sub half and half if not paleo/W30)
1 cup beef broth (could use chicken or veggie broth)
Salt (to taste)
1. Preheat the oven to 425F and cut your squash in half. Remove the seeds, place the squash in a baking dish face up, and cover the cut sides with ghee. Bake at 425F for 30 minutes, then reduce the heat to 350F and bake for another hour or so, until the squash is soft and easy to scoop out.
2. Cover your onion flakes with water to soften them up while your butternut squash cools. They'll soak the water right up and be soft enough to blend in about ten minutes.
3. Scoop the butternut squash out of the skin and into your blender (you could also use a stick/submersion blender for this soup, in which case you'd want to scoop your ingredients into a large bowl or pot to blend. I used my Vitamix and it worked great.)
4. Add your nutpod, broth, and onions to the blender.
5. Blend all ingredients until smooth. Taste the soup, and add salt to taste (blending again to incorporate).
6. Crisp up a slice of prosciutto and crumble it. You can crisp your prosciutto in a pan--I prefer to throw a slice in the microwave on a plate for about 45 seconds, which will crisp it right up. Let it cool while you fill your bowls with soup, then crumble and add your prosciutto to the top of each bowl. I like about one slice per bowl, but you can add as much or little as you like.
Enjoy, lovies! Now go make the most of 2017. It's going to be a good one.