Butternut Squash Soup


Hey there, bloggy peeps! How’s it going? As per usual, it has taken me forever to get back to my blog, but in my defense, things have been really busy over the past few weeks. Fortunately, I have a moment to breath, as this is the first official day of my fall break. And it was spent buying groceries and sleeping :s

For some reason, I could not sleep a wink from about 2 am onward  and it caught up with me this afternoon. Hopefully I don’t have any more days like this, I want to be somewhat productive for the next few weeks!

Even though today wasn’t as awesome as it should have been, I had an awesome weekend. It was the thanksgiving weekend in Canada, so that meant a holiday on Monday, where I sewed and my husband cleaned the house. Yep, my husband is pretty great 🙂

I was working on a skirt that took me way too long to make, as I decided to go all couture with it (damn that craftsy class!), but its almost done now, I just have to fix the jump pleat on the lining. Until then, here are some teaser pictures for you:

The innards. Worsted wool gabardine underlined with silk organza and all seams and hem allowances catch stitched down.

Silk crepe de chine lining fell stitched to the waist facing. The facing is stitched over a few times to reinforce the silk organza interfacing. 

Inside front

Inside back

I’m happy with the final result for the most part, but I’m sort of ashamed it took so long to make. It’s a skirt, damnit, it should have taken an afternoon, max! I think with all the couture touches, it took about 20 hours to make. Oh well, at least I have a great little skirt. Will model soon, I promise!

In other really awesome news, I have (finally!) convinced my mom to start sewing with me, so on Saturday we went out looking for a machine for her. It was a cool experience for me, as I got to try some pretty sweet machines that were not sold at the place where I bought my machine. I must say, I REALLY liked the Bernina’s that I tried, and had to talk myself  out of trying even more of them, as this may have led to doing something foolish like trading in my machine. Once I got home, I had to do some sewing on my Pfaff Ambition just to remind myself why I loved it so much in the first place. I felt like I had cheated on it!  Don’t worry, all is well between me and my Pfaff, but I think I know now that my next machine will be a Bernina. I guess I’d better start saving now, by the time my Pfaff breaks down, I might be able to afford a Bernina. In like 20 years haha.

Anyway, back to my maw. In the end, she went with a Husqvarna Viking Sapphire 835. WAAAAY more machine than she needs right now, and not the one I thought she would go with initially, but she seems to really like it, and wants to get going right away!

Aw, so excited!

I don’t know if you can see the price there, but this machine was almost 50% off the original price, so my mom got one hell of a deal. I’m excited to finally have someone in the city to talk to about this stuff now!

And now, to the title of this entry, the soup. As much as I try to fight it, fall is here, which means shorter days (sob), colder days (SOB!), and less and less time until my Christmas concert (I know it’s only October, but that concert creeps up pretty fast). However, the great thing about fall is that I can start making soups like crazy. In fact, once I go back to work, I am starting the ‘Lunch’ unit in my Foods class, and I had decided long ago that there were going to be plenty of soups sampled.

This is a recipe that is inspired by other pureed soups I’ve had before, and flavours that I thought would work really well together. The end result is a smoky sweet, super tasty soup. This is going to be the first one we make in Foods class for sure!

Butternut Squash Soup

2 onions chopped

1 butternut squash, cut into chunks

4 tbsp macadamia nut oil, divided (coconut, olive or butter would work as well, but if you haven’t tried macadamia nut butter, give it a shot)

1 medium sweet potato, peeled and cut into chunks

1 litre chicken stock

1 heaping tsp of each of the following: ground cumin, ground coriander, ground turmeric  ground smoked paprika, garlic powder

1/2 c full fat canned coconut milk

Salt and pepper

Preheat the oven to 400. Toss the butternut squash in 2 tbsp of the macadamia nut oil and place on a parchment lined baking sheet. Liberally salt and pepper the squash, then place in the oven to bake for 30 minutes.

Meanwhile, heat the rest of the oil in a pot, and sautee the chopped onions until they are caramelized over medium low heat. I did this while the squash was baking, using the full 30 minutes.

Remove squash from oven and immediately place in pot with onions. Add the sweet potato, chicken stock, spices, and coconut milk to the pot as well. Cook over medium high heat until the soup comes to a boil, then lower heat to med low. Cook for 20-30 minutes, or until the sweet potato can be easily pierced with a fork.

Remove from heat. Carefully ladle the soup into a blender in small batches and puree. Place pureed soup in a new pot, and do this until all the soup is pureed. You can also use an immersion blender, which is easier, however mine is busted and I’m in the market for a new one. Any recommendations? 🙂

Makes 6-8 very generous servings.

The only thing that will be changed for my students in foods will be the use of macadamia nut oil. It is just too expensive, and I don’t think they would appreciate it, so we will stick to coconut oil. I’m sure the kids will moan and groan when they see that it is squash, but I know that they will like it. This soup is a winner for sure!

Soooo, I hope you all enjoy my soup! Before I go, I have to ask, what machine do you use for sewing? Even if you love it, have you ever been tempted by another machine? Which ones almost brought you to change your current one?


2 thoughts on “Butternut Squash Soup

  1. Oo I'm a soup person too! Fall is my favourite season & soup just makes it better ^_^ I'm planning an Habitant style pea soup next, but I'd love to try a butternut squash one – looks/sounds so yummy! 🙂


  2. Lara, the soup sounds yummy!
    But I've been thinking about interfacing a pant waistband with silk organza. Did you wash or steam it to pre-shrink it? Are you happy with the waistband's performance so far?
    I've been searching the net for seemingly hours and yours is the only s.o. interfaced waistband I can find, so please reply when you get a moment. I'm tina@tinarathbone.com and my blog's Artelicious if finding me there is more convenient. Hugs, Tina in San Diego, Ca.


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