Butternut Squash Bisque | 4th Trimester Recipes

Butternut Squash Bisque | 4th Trimester Recipes Jax, FL | 4th Trimester Jax, FL

Butternut Squash Bisque | 4th Trimester Recipes

This creamy butternut squash bisque is warm, filling, and basically euphoria in a bowl. Believe me when I say that you’ll want to bookmark this one! Soups of all kinds are just one of my specialties! Not only can you make soup from almost any combination of food it’s also comfort food. When you’re throat is sore and your nose is runny, soup it is! Crap day, soup! Rainy day, you guessed it, soup! Give me all the soup!

Meal prepping for new families is one of the things that The Jax Baby Company loves to do and soup is one of my favorite ways to nourish a new mom.

In China, after giving birth mothers “sit the month” or zuo yuezi. The main goal is to restore the mother’s yin and yang after childbirth so the mother can care for and bond with her new baby. Moms are served soups and broths and aren’t allowed to eat or drink anything cold. I personally love making soup for new moms, but this mama loves her ice cream so if you want some of that too, we’ve got you!

I share with you my perfected Butternut Squash Bisque recipe.

Serves 6-8 | Prep Time= 10 mins. | Cook Time=60 mins.

Ingredients:

  • 4 tablespoons butter
  • 3 bay leaves
  • 2 cups diced yellow onion
  • 1 and 1/2- 2 cups of diced carrots
  • 2 whole butternut squashes
  • 5 cups chicken stock
  • 2 cups heavy cream
  • 1 bunch of green onions (optional)
  • 2 figs (optional)
  • salt & black pepper to taste
  • ground nutmeg to taste

Getting Started:

  1. Preheat your oven to 400°F
  2. While the oven pre-heats rinse and dry your butternut squashes. Slice each squash lengthwise and rub each of the cut sides of the halves with butter or oil of choice. Place cut side down onto a baking pan. Dice onions, carrots, and green onions. Keeping each separate. Slice each fig (optional) into 4 slices.
  3. Once the oven has pre-heated, bake the butternut squash on the center over rack at 400°F for about 40-45 minutes or until a fork can be poked into and pulled out of the squashes easily.

Meanwhile…

  1. Heat the butter in a pot over medium heat. Stir in the onion and cook until browning occurs or about 4-6 minutes. Then add the diced carrots and bay leaves into the pot. Stir and cook until the carrots until they’re al dente, about 3-4 additional minutes being careful not to chop up the bay leaves.
  2. To the pot add chicken stock, and salt, pepper, and nutmeg to taste. Not sure? Go light you can always add more later. Bring it to a slow boil, reduce heat, and simmer on low until vegetables are tender, about 4-5 minutes.
  3. Once you remove the butternut squash from the oven you want to carefully (don’t burn yourself) scoop out the squash and add it the pot with the veggies and stock. Stir well and cook until everything is soft.
  4. Remove the bay leaves at this time.
  5. Using an immersion blender or food processor, puree the soup mixture until smooth. Stir in the heavy cream. Heat through, but do not bring to a boil.
  6. Serve warm, top with 1-2 slices of fig, and pinch or two of green onions, and salt and pepper to taste and a dash of ground nutmeg.
  7. Go ahead and enjoy it!

This butternut squash bisque is easy to tweak to your liking.

Vegan? Omit the cream, use vegetable stock, and use EVOO instead of butter. Want to add some spice? Reach for some curry! Thinking you’d like to add-in chicken like one of my sons did? You go for it! And please, let me know what you think! We love to hear from all of you!

Looking for help after you give birth? What to rest in, nourish your body and bond with your baby during the fourth trimester? Let The Jax Baby Company care and tend to your needs so you can focus on what matters most to you!

Happy Birth and Parenting,

~Elizabeth

Postpartum Soups for the Soul

postpartum soups for the soul jax childbirth education

Postpartum Soups for the Soul

One of my favorite things to cook for our postpartum clients is soup! It warms, it soothes, and it just reaches your soul! I love soup because it can be made as simple or extravagant as you’d like. Make a little or make extra to freeze. Best of all it satisfies the entire family!

Here are two of my favorite soups to prepare for my own family, naturally I enjoy creating these meals for new parents as well. They are quick, healthy, and sure to be a hit.

Know a new or expecting mother, take her some soup, or call First Coast Doulas and gift the new couple a gift certificate for postpartum doula support and we’ll make some for them!

 

Chicken and Brown Rice

Serves approximately 10 people

Ingredients:

3 cups of de-boned chicken

1 cup chopped celery

2 cloves of minced garlic

2 cups of frozen peas and carrots

1 cup chopped onion

3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.)

2 cups long grain brown rice (al dente)

1 bay leaf

1 tsp. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 cup frozen chopped spinach

1 cup frozen chopped turnip greens

3 tsp. better than bouillon chicken base

32 oz. chicken broth

3 cups water

Additional water to fill pot

 

Cooking Directions:

In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns.

Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your chicken broth, salt, pepper, basil, bay leaf, and oregano and turn your heat up to high. Next add the frozen peas and carrots, spinach, and turnip greens.

When your soup starts to boil add in your chicken and rice and additional water to fill the pot to just about 2 inches below the rim (if you used a 5 quart pot). Return to boil. Then turn it down to a gentle boil and let boil for a couple minutes.

After a couple minutes at a gentle boil turn it down to simmer and cover. Simmer about 5 minutes and serve!

Lentil Garden Soup

Serves approximately 10 people

Ingredients:

1 1/2 cups of dried lentils

1/2 lb. of smoked sausage cubed

3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.)

1 cup chopped celery

1 cup chopped onion

3 cloves minced garlic

1 (28 oz.) can of stewed tomatoes

1 tsp. salt

1 tsp. black pepper

1 bay leaf

1/2 tsp. garlic powder

1 tsp. turmeric powder

1/2 cup frozen chopped spinach

1/2 cup frozen chopped turnip greens

1 cup of frozen okra

3 tsp. better than bouillon chicken base

32 oz. vegetable broth

3 cups water

 

Cooking Directions:

In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns.

Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your smoked sausage, vegetable broth, salt, pepper, turmeric powder, bay leaf, and garlic powder and turn your heat up to high. Add your tomatoes, okra, spinach, and turnip greens to the pot.

Bring to a boil.  While waiting for it to come to a boil rinse your lentils well under cool water and drain.  Once boiling add the lentils to the pot and return to a boil. Turn the heat down, cover, and the soup cook for 30-40 minutes or until lentils are cooked.

Serve and Enjoy!

I hope that you enjoy making and eating these soups with your family. I also hope that these soups inspire you to cook from your heart. Some days it’s not easy to cook or serve our families with a smile, but when it’s from our heart it’s with good intentions and so love and good intentions trumps a smiles any day in my book!