I am on the Parent Council at our kids’ school. I am affectionately known as the “snack lady” and always seem to be cooking up something or other for some event at the school. I get teased at meetings for always being the one to ask, “should we have some snacks at that…” whenever we are planning an event!
This evening we had a speaker coming in to talk about raising kids to have healthy sexuality.
So I made butternut squash soup.
A perfect pairing I think, comfort food for a potentially uncomfortable conversation.
The most valuable thing I came away from the talk with was the invitation to examine what I think of as sexuality. And for someone who has thought about sex and sexuality and making babies quite a lot, it is wonderful to see it through a new lens.
Sexuality is about more than intercourse and attraction. It is also about our bodies and how we feel in our skin, and about our self-image. (Not just during sex, but all day long!) It’s about our feelings and about what we identify with, our sensuality and what makes us feel good.
Turns out, butternut squash soup was the perfect meal for this conversation! It was silky smooth and felt amazing in my mouth. It was just a little spicy with tons of flavour and very exciting fragrance. It was warm and comforting, a sensual pleasure.
Try it for yourself and let me know what you think!
Curried Butternut Squash Soup
recipe inspired by The Minimalist Baker
1 Tbsp coconut oil
1 medium onion, sliced
2 cloves garlic, minced
1 tsp sea salt
1 Tbsp curry powder
1/4 tsp ground cinnamon
1 large butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
1 14-ounce can coconut milk
2 cups vegetable broth or water
Make it like so:
1. In a large pot, heat coconut oil over med-high heat.
2. Add onions and sauté until translucent, about 3 minutes.
3. Add garlic, salt, curry powder and cinnamon and stir until the spices become fragrant. Be cautious not to burn the spices.
4. Add the squash and sweet potato and stir for 3 minutes until the squash and sweet potato are coated in the spices and start to soften.
5. Add the coconut milk and water. Bring to a boil, then reduce to simmer for 30-40 minutes, until the squash and sweet potato are very soft.
6. Carefully transfer the soup to a blender or use an immersion blender to puree. If you are using a blender, be sure it has vents to let the steam escape from the hot soup. If your blender lid doesn’t have vents, allow the soup to cook before blending.
7. Season with salt and/or pepper to taste.
Serve with cilantro or toasted seeds. Delicious with cornbread!