As I shared last week, I think going seasonal is a key part of achieving work-life balance. It’s all about taking the time to appreciate the moment, what’s going on around you, and being part of something bigger than your day-to-day.
One of the best ways of embracing any season, of course, is to cook with the foods that are unique to it. What comes to mind during the fall, immediately? Apple, pumpkins, all kinds of squash, sweet potatoes…
This past weekend, I made two fall soups and have been eating them over the past few days: Butternut Squash Soup and Sweet Potato Soup. I removed my wisdom teeth and wanted to make good food I would enjoy, rather than just eat yogurt or ice cream for a week (though I’ve certainly had some!). This was the perfect excuse to try 2 new recipes from The Whole30 cookbook that I’ve been meaning to try.
Both recipes were delicious, but I actually modified the sweet potato soup. I wanted it much thicker (almost a puree), so I increased the sweet potato v. liquid ratio. And I changed the spicing too.
It only takes about 5 minutes to chop, 20 minutes to cook (you don’t need to be standing over the pot), and then about 5-10 minutes to puree and finish up. Here’s my version:
Thick Creamy Sweet Potato Soup
- 3 large sweet potatoes, peeled and diced
- 2 tablespoons coconut oil
- 1/2 teaspoon ground cinnamon
- 1 cup coconut milk (important: from a can, usually in the international/Asian foods aisle of the supermarket)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
In a large pot, heat the coconut oil over medium heat until it melts and is no longer solid.
Add the sweet potatoes and stir for about a minute.
Add the cinnamon, 3 cups of water and 1 cup of coconut milk and bring to a boil. Simmer for 15-20 minutes, until the sweet potato pieces are cooked through.
Let the pot cool completely. Then in batches, puree the sweet potato/liquid mixture in a food processor (or blender). Return the soup to the pot and add the salt and pepper. Heat through.
Garnish with a pinch of cinnamon in each bowl when you serve.
- Slice 1 Acorn Squash across as rings, 1-1.5 inch thick
- Toss in olive oil, salt, pepper.
- Roast 15 min on one side at 400°, then flip them, sprinkle with brown sugar and a little butter, and roast again for 10 more min.
- Drizzle with maple syrup before serving.