Butternut Squash Coco Affair.

{Butternut Squash Coco Love / Rebelle Food / AB}

Say it’s a cold, rainy November day and your kitchen is pretty empty, except for a lonely butternut squash and all you can find when you open your kitchen cabinets is a combination of spices, root powders and some shredded coconut.

And say you’re grumpy and your feet are cold and not even the cat will come near you and you’re still not used to daylight ending so soon.

If any of the above fit your description… or if you just love soup and winter squash and you’re passionately in love with coconut, then this is what you shall do:

1. Pick up a very sharp and determined kitchen knife.

2. Slice the Butternut’s squashy throat.

3. Try not to chop off your fingers while peeling it, because when it comes to skin-removal, Mr. Squash, Butternut Squash, has been ranked as one of the most difficult and dangerous vegetables in the world. (Yes, you’re allowed to cuss.)

4. The decapitated pieces should fill two bowls, if dinner is for two. If you’re alone, one will do.

6. Double the amount of water for each bowl (2 bowls of water for 1 bowl of chopped squash) and boil for 15 minutes. You can also steam it (if you have a steamboat).

7. Remove boiled squash from heat and add about 1/2 a cup of shredded coconut to the mix.

8. Cover up and let them get to know each other for about 10 minutes.

9. Seal their union with two tbsp of olive oil. Optional: Add some winter-loving spices (1 tsp of ginger, dash of turmeric, dash of cayenne), sea or Himalayan salt (to taste), 2 tbsp of nooch (nutritional yeast), etc.

10. Blend all until you get a creamy, yummy, bright yellow liquid. Add more water if the consistency is too thick.

11. Serve in a blue bowl and add any additional spices or herbs you like on top: dill and black pepper are winners. But so is some fresh, chopped parsley or cilantro, or even dry oregano. Your call.

12. Eat with a black & white, silent movie, or with a familiar stranger by candlelight, or while watching real life happen on your window screen, or with yourself, to a jazzy tune.

 

{Butternut Squash Coco Love / Rebelle Food / AB}

 

What you get in return.

From the Coconut: 

It boosts immunity (antiviral, antifungal, antibacterial and antiparasitic); great source of fiber, vitamins, minerals and aminoacids (huge in calcium, potassium and magnesium); rich in antioxidants, improves the body’s ability to absorb calcium and magnesium.

From the Butternut Squash: 

Zero fat (nutritious diet food), great source of fiber (your guts will dig it), great for digestion (soothing to a sensitive and upset stomach), big in antioxidants (especially Vitamin A & Betacarotene – great for the eyes, skin & immune system), anti-inflammatory, high in Vitamin C.

Plus, extra goodness from the spices and a delicious, filling and nourishing winter meal. Possible side effects: less moodiness, a creamier heart and warmer feet.

 

*****

 

More Veggie Soup for the Soul:

>> Simple & delicious homemade mushroom soup.

>> Raw Soups: Tomatouille & Avolution.

 

 

{Squashy love.}

 

 

Andrea Balt
Co-Founder/Editor-in-Chief of Rebelle Society, Wellness Alchemist at Rebelle Wellness & Creativity Curator at Creative Rehab. Unfinished book with a love for greens, bikes and poetry; raised by wolves & adopted by people; not trying to make art but to Be Art. Holds a BA in Journalism & Mass Communication, an MFA in Creative Writing & a Holistic Health Coach degree from the Institute for Integrative Nutrition®. In her work she tries to reflect the wholeness of the human experience by combining Art & Health + Brains & Beauty + Darkness & Brilliance into a more alive, unabridged and unlimited edition of ourselves. She is also on a quest to reinstate Creativity as one of our essential Human Rights to (hopefully and soon) be included in the UN Declaration. Connect with her in the Social Media Jungle via Facebook, Twitter & Instagram and sign up for her FREE Almost-Weekly Stroke of Renaissance.
Andrea Balt

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