This Delicious silky Butternut Squash Chestnut Coconut Milk Soup will warm you up on a cold fall day.
But first I’m going to share with some bad news.
I am aging, my friends. Nope, I am not talking about me being a little over 30. That’s a fact, and that’s totally fine. I’m talking about aging.
Let me clear this up. You know a lot of, if not the majority of people while aging are getting less tolerant of cold weather. Simply, if imagine a 30-year-old and a 40-year-old, they would likely feel deferent the same temperature. Now think of a 20-year-old and 75-year-old! You got the point, didn’t you?
Anyways, over the past few years, I have started feeling a little (just subtle) difference. That was this way until last week.
All of a sudden, I badly realized my cold intolerance. To start with, I had grabbed my coat which I normally wear in February – the coldest month of a year . So, last Wednesday, at 7 a.m., I was on my way to work (I still take a walk in the mornings which takes an hour), and I thought, “Well, Ben, you would need to grab your gloves and hat tomorrow”. The next moment I thought that my coat I was wearing wasn’t warm enough. I told to myself, “Listen, Ben, this coat wasn’t good enough for so outrageously cold weather. Grab another one”.
That was about 0 degrees C. Only 0 degrees.
The next minute I would realize that I didn’t get the another coat. That was the warmest I had. Seriously. Winter felt so much unwelcomed that morning.
And wait. How the hell am I going to eat my ice cream this winter?
Well, I am still kind of hoping that wasn’t fully me aging, but that was the dramatic weather change. Look. The day before we had had 24 degrees C. By night the temperature dropped plummeted to 8 degrees C. And the next morning it would be only 0 degrees.
I mean we need to adjust to winter, don’t we?
Butternut Squash Chestnut Coconut Milk Soup
But even though it might be a little uncomfortable outside, there’s one great thing to keep yourself warm. Soup. Or like this creamy and delicious Butternut Squash Chestnut Coconut Milk Soup. Indeed, it’s a mix of butternut squash and some sweet potatoes. Also, I incorporated some chestnuts (I grabbed cooked from a package).
I don’t like adding cream to my soups, but this time I decided to try incorporating some coconut milk for a rich and velvety texture, and this perfectly worked!
Probably I couldn’t stop…and I ended up adding a little of cashew butter. I don’t know why – just felt that way.
Anyways, the result was fantastic. I made a huge pan of this Butternut Squash Chestnut Coconut Milk Soup, and it kept me warm and comfy all last week.
And now I’m generously sharing it with you so please make it and keep you warm, my friends. And don’t forget your gloves tomorrow:)
Do you feel you’re getting more sensitive to cold temperatures?
What’s your favorite remedy for cold days?
- 1 tablespoon salted butter
- 1 white onion, chopped
- 1 medium sweet potato, peeled and cubed (2 cups)
- 1 small butternut squash, peeled and cubed (4-5 cups)
- 7 cups water
- 1 can coconut milk
- 2 cups cooked chestnuts, divided
- 2 tablespoons fresh sage
- salt and black pepper, to taste
- 1 tablespoon smoked paprika
- cashew butter, to serve, optional
- In a large pan melt the butter and cook the onions until soft and translucent, few minutes.
- Add the butternut squash and cook 5 minutes until slightly brown.
- Add the sweet potatoes and sage and cook another few minutes.
- Add the water, cover, and simmer for about 15 min. or until the veggies are quite soft.
- Incorporate the coconut milk and 1 cup of chestnuts. Season. Cook for another 5 minutes.
- Puree the soup using a blender. Add more water if it's too thick.
- Serve hot with the remaining crumbled chestnuts and some cashew butter if desired.