Saturday morning I woke up right on time to get ready for the market. It was a little warm in my apartment. I dared to wear a long-sleeved floral denim button-up over the top of my t-shirt. And for a moment I put on tights. Nah, I thought, it’s not that cool. I opted for leather shorts instead. At the last moment I did dare to grab my white pompom knit hat. What the hell, that I can take off. I get to the market. The sun is shining. And then it’s not. With the sun clouded over, the temperature and wind seemed to really overcompensate. The shorts seemed like a pretty stupid idea after that. I went from thinking it was over-dressed to being under-dressed in an instance. Shit. Bumps on my legs show the chill. But I set it out of my mind. Focus. Don’t think about being cold or you will be cold.
I decided then to focus on recipe creation. With each new customer I began conceptualizing and building on soup creations. A chili cook-off across the street, filled the lot with intoxicating smells. Yep, I am making soup this week.
I kept looking over at the Pickery. Butternut got stuck in my head. I’ve got to get a butternut. I glanced across the aisle at the L&A Farms booth across from me. Hmm…..I wonder if they have oxtail? I should make broth. I haven’t all summer. Hell, I am going to do it. Fast forward to my over zealous celebration of them having oxtail. Like throwing my hands up in the air. Head thrown back. Smile lighting my face. Maybe a slight fist pump. It was a good morning. I will make broth.
I head over to the Pickery finally. Now it was time for butternut selection. I was pleased to also get an instructional on how to pick a butternut. I am not too proud to admit that I do not know everything. Less lines. Okay. Two baby butternuts, with minimal lines later, and I was ready to go.
Fast Forward to yesterday. Broth on. Check. Now let’s get to work on that butternut. I chop it. Get it boiling. What to put in it? I gaze in the fridge. Confession: there is not a lot there. And although I spend most of my time thinking of feeding others, I sometimes (often) suck at taking time to feed myself and prepare meals. Ooh, I found apples that my granny surprised me with. There is some more kale, which I also got from the Pickery. Perfect. Ooh, I even have some coconut left. I can work with this.
My own verdict on this soup was: I like it! It had a layering of flavors. Savory and subtly sweet. Perfect for this cooler weather.
- 1 large butternut squash or 2 small
- local, fresh bunch of kale
- 1 local, fresh apple
- 1 tbsp coconut sugar
- 2 tsp cinnamon (split)
- 1 tbsp rosemary
- sea salt to taste
- 1 can coconut milk
Let’s Make it Happen: Cut, peel, and cube butternut squash. It doesn’t have to be perfect, it will just be pureed. Put in a pot. Cover with water. Boil until it is tender. Strain. Process until smooth. Place back in pot.
While the butternut is boiling. thinly slice apple. Saute with butter, coconut sugar and one teaspoon of cinnamon.
Once the butternut is pureed and back in the pot, add the coconut milk. Crush rosemary. Add it to the mix, as well as the remaining one teaspoon of cinnamon. Season with salt and pepper to taste. Chop kale. Add it in. Add the apples. Cover and simmer. Crisp prosciutto in a separate skillet.
Spoon soup into a bowl. Sprinkle prosciutto on top. Enjoy!