Do you ever just feel a change on the horizon? Even if you are not exactly sure what is going to happen, you know that something will happen? This could be for a lot of reasons: maybe you’ve been putting something out there or you’ve been working diligently on something, or maybe it’s a feeling you just get from running into the same problems or issues–like it’s time to turn right or left. This has definitely been a time like that for me.
For the past few months, I’ve retracted a little, made myself a little more scarce and a little less accessible. Not that you couldn’t or wouldn’t be able to get a hold of me, I was definitely around–but I was quiet. This is something I had never done before–just be quiet. It was almost like a mental detox time–purging old tape recordings (that can play on repeat in my head at times); revising what ideas worked and didn’t work anymore; identifying, sorting, arranging, and organizing my wants, needs and desires; literally attempting to leave no stone unturned and throwing out what wasn’t good for me anymore. I was surprised with how much energy this took to do!
.
But winter has that effect on me. It is an inward, more quiet time which, take it or leave it, can be really beneficial. It’s a time when focus and earthy energy are needed to sustain our physical/mental/emotional energy on these short days. Both of those qualities can be enhanced by eating root vegetables.
I went to visit a friend today and she heated up some of the best soup I’ve had all season. It hit the spot in a way I didn’t even know I was needing! It was that good. The best part was, she made up the recipe by listening to what she wanted (and her body needed). It’s a basic butternut squash soup base–thick, creamy, with the aromatics of leeks and garlic. But she wasn’t satisfied so added coconut milk, cilantro, and then squeezed fresh lime on top. It was simply out of this world! Sometimes, it’s the little things that make all the difference.
Chelsea’s Butternut Squash Soup with a Thai Twist
Take 2 leeks, wash them thoroughly and slice very thin. Sweat in a skillet with both butter and olive oil (about 2 tablespoons each) for at least 15 minutes.
Crush three smallish garlic cloves, chop them and add to the leeks.
Dice one yellow bell pepper, add to the leeks and garlic, sweat for another 15 mins.
Add some spices–coriander, turmeric–anywhere from 1/2 – 1 teaspoon each. Use some cayenne even to spice it up.
Peel and cube one small butternut squash, add to the sweating veggies and saute for about 3 minutes.
Add vegetable or chicken broth to cover. Add a half (or whole) bag of nice frozen corn. Heavy simmer for a while, until the veggies are super soft and kind of smoosh together when you stir it with your wooden spoon.
Add one can coconut milk.
Salt and pepper to taste.
Finish with fresh cilantro and squeeze fresh lime on top. Serve warm and enjoy!
