Butternut Squash Soup
I don’t know where you are reading this from, but here in the PNW, fall is quickly approaching. The weather is starting to cool off considerably in the evenings, and the mornings too. The kids are all back to school and the leaves are starting to fall from the trees.
For me, Fall is like New Year’s. It’s a time for me to reflect on the highlights of summer and spending time with my family. A time to think about all that I want to accomplish this year with my kids as we enter another year of homeschooling. What will they learn? Where will their interests go? With every passing year, I see them grow and change so much and love the amazing humans that they are becoming. Hearts so big and wide open and ready to take on any adventure.
“New Year’s” resolutions have never held a big appeal for me. I see/hear so many intentions being set, but so many are abandoned within weeks if not sooner, as life creeps back in and sidelines what started out with such high hopes. So without the expectations of big lofty goals for New Year’s, I like to take some time to sit and reflect and think about the things I want to work towards.
I don’t often put dates on when things will be done, but I’ve been working at creating Goals with Soul. I started Desire Mapping this year. If you haven’t heard of it, you’ll definitely want to check it out. Figuring out HOW I want to FEEL, and then figuring out what it will take to make that happen. It’s like that quote “it’s not about the destination, it’s about the journey”. Where I end up might look vastly different when I get there than what I had originally thought, but if I’m keeping in line with how I want to feel along the way, then where I end up is perfectly where I need to be.
So, as I sit here and work on my Desire Mapping, I’m enjoying a bowl of this delicious soup, and getting deep into how I want my life to feel.
This is a quick prep, instant pot recipe. It’s perfect for these cool fall days, with a touch of cinnamon to make it feel rich and indulgent. This is made with bone broth, but can easily be swapped out with vegetable broth for vegetarians.
- 3 medium butternut squash peeled, deseeded, and cubed.
- 2 cans full fat coconut milk
- 1/2 cup coconut oil
- 1 Tbsp Ground Cinnamon Add more or less to your taste preference.
- 15 ounces bone broth or vegetable broth
- 1 tsp. Himalayan salt
- 1 large sweet onion dice and sautéed in coconut oil.
Optional-add for more spice!
In your Instant Pot, sautéed diced onion in coconut oil until translucent.
Add cubed butternut squash and broth, set to manual for 60 min on high.
Depressurize Instant Pot, add coconut milk, coconut oil, cinnamon and salt.
Using an immersion blender in the instant pot, blend until creamy and smooth.
Close lid, and cook on slow cook for another hour or two.