Simple Squash Soup

by Madeline Stewart, November 16th, 2022

True confession: I had lofty plans of sharing a gourmet squash recipe with you; a walnut and cheese stuffed acorn squash or a pumpkin sage risotto, but in the end, this process reminded me to practice what I preach. If you have come to my classes on our movement platform, you know that I am a fervent believer that success is not found through the pursuit of perfection but through the progress gained by consistently showing up with what you have on any given day. So here we are; this is me showing up honestly with what I have to offer today. 

The truth is that things have recently been a little crazy in my household. I am approaching the end of my pregnancy, and my body is firmly telling me to slow down. I have had many covid related schedule disruptions in the last few weeks, and my toddler is a toddler. So more often than not, this is what our meals look like, SIMPLE, nutritious, but still delicious. 

The moral of this story? I am still figuring that out myself, but I think it's that sometimes simple is best, easiest is often the right choice, and nutritious food doesn't have to be complicated and time-consuming to be delicious!

Notes:

Stock- it is best to use homemade stock or high-quality store-bought stock. The stock provides a large amount of flavor and nutrient value to the soup, so it must be well made.

Vegan or vegetarian- You can easily make this soup vegan or vegetarian by replacing the chicken stock with vegetable stock, and the cream with coconut cream.

Toppings- I love salty, crunchy pistachios and sweet, creamy goat cheese, but it is also delicious on its own or with other toppings. If I want a slightly zestier soup, I will leave out the thyme and top the soup with lime, peanuts, cilantro, and pumpkin seeds. This is your permission to have fun and make it your own!