Perhaps you haven’t thought about soup much more than to enjoy its steamy fragrance as you thaw yourself out from a snowy day, but it’s likely that soup existed in the earliest societies. Once cultures learned that they could create a clay vessel or watertight basket to hold their food instead of just waving it over the fire, they would have added water to their ingredients so that the contents would cook nicely. Traditional societies that hunted and gathered would have simmered bones in the liquid in order to salvage the last scraps of meat. Hence, our word for soup today actually comes from the Latin suppa, meaning bread soaked in broth. It was customary to “sop” or moisten bread in the watery mixture to utilize every drop.
Soup has been prescribed for invalids since ancient times, but it was the French who capitalized on that idea. In the 16th century, shops in France that sold a highly concentrated, inexpensive soup, advertised as an antidote to physical exhaustion, were called “restoratifs,” or as we say today, restaurants. Indeed, science is proving now that broth-based dishes full of cooked vegetables are not only easy to digest, they are healing to the gut.
But soup isn’t just physically restorative. It has a sort of emotional appeal as well, being comfort food when the weather outside is frightful. It also is an excellent way to stabilize blood sugars. So celebrate soup month by whirring up this easy recipe to enjoy by the mugful!
Spiced Cream of Butternut Soup
1 small onion, chopped
1 Tb. coconut oil
2 c. cooked pumpkin or butternut squash*
1 c. bone broth
1 c. canned coconut milk
1/2 tsp each cinnamon, coriander, and allspice
1 lb. cooked sausage, ground beef, or chicken breast, if desired.
salt and pepper to taste
Saute onion in coconut oil until translucent. Combine onion, squash, broth, coconut milk and spices in a blender and process until smooth. Adjust seasonings. Add cooked meat. Heat to marry flavors.
*To roast a whole pumpkin or butternut squash, cut in half lengthwise and scoop out the seeds. Place cut side down on a baking pan and bake at 350 degrees for 40-50 minutes, until soft when pierced with a fork. Cool completely, then scoop flesh out of the rind.