Simple Squash Soup

Whenever I stumble upon someone’s blog, I not only want to read their posts, but I want to read about them! I want to know about them and know why they do what they do. I don’t mean to come across as the blog-stalker, but I just love feeling that blogger connection when I read about the individual behind the blog. One of my favorite things to read is what motivated the individual to begin their hobby or why they started a blog. I guess you could say I am a motivatiologist. 

There also needs to come a time then, when I share my own motivations, and what a better time than now. First, let me share with you one of my biggest motivations. It comes in the form of this video called Create, from a talk given by Dieter F Uchdorf. No matter when or where I watch this I always swell with motivation and the desire to go DO something that will make a difference in my life or the lives of my family members. As I mentioned in my Blog Introduction, my love for cooking started when I was very young. 

My brothers always used to play in the garden, making roads for their trucks, making mud and digging holes. At one point, they dug a big hole, but it sloped up on two sides, forming sort of an inverted ramp. I thought that this would make a perfect kitchen, since I could stand in the hole and have the dirt at ground level be my kitchen counters. I would grab a bucket, the hose, and lots of leaves and dirt. I would make “soups” and “pies” and anything else I could concoct. The best part? I pretended that I was a TV host on a cooking show, and I pretended my name was Sherry Hoakenson. 

If you are getting nervous about a mud-recipe blogger, don’t worry. My mom spent just as much time teaching me how to make stews and smoothies and tacos in a real kitchen. For one of my childhood birthdays (9th maybe) she gave me a cook book and told me that she would buy any ingredient I needed to make the recipes in the cook book! What a deal! As we progressed in our “culinary arts” we started selling our creations. It started with door-to-door selling of giant pink sugar cookies, and progressively went to over-the-phone orders and then a table in front of Walmart. We sold cookies, doughnuts and giant cinnamon rolls – which we called Sweeties (that was both the name of our secret cinnamon roll recipe and our treat business). 

From this point my mom basically gave me free reign of the kitchen, and I have never retired. I love the feeling and mystery of walking into the kitchen and deciding what to concoct with any of the ingredients available. Sometimes I have a specific plan in mind (a flavor combination or a recipe that I want to work out) and sometimes the challenge is just to see what I can make with what I have on hand. Speaking of which, one of our family-favorite games is to play Iron Chef. My mom picks a secret ingredient and reveals it just before we start the time. The challenge is to make an appetizer, entree and dessert featuring the secret ingredient, and apply creativity, and originality, and make the food look appetizing. It is so fun just to make something up with what you have on hand!

This all goes back to the video I shared because, as it says, “The desire to create is one of the deepest yearnings of the human soul” and “we each have an inherent wish to create something that did not exist before”. For me that desire is fulfilled as I create different foods and recipes in the kitchen. I get so excited when I think of an idea that I could mix, make, cook or bake. I know that the Lord gives us these desires and talents so that we can improve ourselves and make life better for others around us. And ultimately, as we create, we become more like Heavenly Father, who is the Master Creator. 

“Improve, Beautify, Extend, Smile, Cultivate, Develop, Create.”

I am a bit excited for autumn, but here is another great fall recipe! A friend from Arizona gave me the inspiration for this and I was very pleased with the results! The squash seeds are a must, because they add such a unique flavor and texture to the smooth soup. Plus, vegetables and seeds together make a complete protein!  I just saved the seeds from my butternut squash, but there aren’t very many, so you can use other seeds (such as pumpkin seeds) if you prefer. 

In the words of my friend who gave me this recipe, “the squash and the coconut milk marry together so perfectly”. If the day is slightly chilly and you need a nice soup to warm you up, don’t hesitate to give this a try! It is so easy! 

My son went to town on this soup! His favorite parts were the chunks, and by the time he was done eating there was orange everywhere, but he was happy with a full tummy and I was happy that he ate so much squash!

Sometimes I feel like adding a little grain to my soup, and brown rice or egg noodles are both great additions!


1 small butternut squash
2 cups coconut milk
3 TBS coconut oil
Salt and pepper to taste
1/4 cup acorn squash seeds (everything that is in the squash)
1 tsp coconut oil
1 tsp honey
1 tsp Siracha
Sea salt to taste


Cut the butternut squash in half and scoop out the seeds and strings. Save the seeds. Peel the squash and cut into cubes. I find it easiest to peel the squash when I have cut it into 2-inch strips, before I cube it. I just use a paring knife, lay the strip flat with the peel facing one side and cut downward. The butternut squash is very hard, so be careful not to cut yourself during this entire process.

Put the cubes in a large pot and cover with coconut milk. Heat over medium-high heat, and allow to simmer for 25-30 minutes, until the squash is soft. 
While the squash is simmering, prepare the squash seeds. You can leave all, some or none of the strings on, depending on personal preference. Put the seeds in a small frying pan (cast iron works great for this) with the coconut oil, honey and siracha. Heat over medium-low to pan-roast the seeds. Once the seeds are browned take them off the heat and salt them as desired.
Once the squash is finished cooking, put the squash and coconut milk in the blender and puree. If you prefer to have squash chunks in your soup, leave some behind in the pot. Return the squash puree to the pot and add the coconut oil, salt and pepper. 
Serve the soup and top with squash seeds.

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