Butternut Squash Soup with Rice and Coconut Milk

squash wild rice soup

Just as there are certain cooks that one knows by name alone-Ina, Jamie, Ree-there are food bloggers who have achieved the same status.  Say the name “Heidi” and one undoubtedly knows you must be speaking of Heidi Swanson, recipe creator and photographer of the site “101 Cookbooks”.  Heidi’s first book, “Super Natural Every Day”, was the first natural foods cookbook I ever purchased and continues to be one of the cookbooks I continually fall back on for great dishes.  Heidi has travelled extensively and I couldn’t wait for her new book, “Near & Far:  Recipes Inspired by Home and Travel”, knowing it would be filled not only with fabulous recipes from her trips abroad, but ethereal photographs as well.

Jimmy Fallon Squash

There are no shortage of butternut squash soup recipes on the internet, but many tend to lean toward the sweeter side.  What drew me to this recipe was the inclusion of a serrano chile, giving it just a slight spiciness.  Heidi recommends serving the soup with a scoop of wild rice, rather than adding it into the soup as I did.  You could even use a different cooked grain, such as farro or barley.

Butternut Squash Soup with Rice and Coconut Milk


  • 1/4 Cup coconut oil
  • 2 medium onions, cut into eights
  • 2 large shallots, halved
  • 1 whole serrano chile, stemmed
  • 1 Tbsp sea salt
  • 2 1/2 pounds butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 8 cups vegetable broth
  • 2 tsp fresh grated or pureed ginger
  • 2-4 cups cooked wild rice blend (I use Royal Blend brand)
  • toppings such as toasted nuts or croutons

Cook the wild rice while you make your soup. I steam mine in my rice cooker (2 cups of rice to 3 cups of water).

Melt the coconut oil in a large pot over medium-high heat. Add the onions, shallots, serrano, and salt. Cook until softened, about 7-10 minutes. Add the squash and the broth. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove from heat, puree with an immersion blender until smooth. Stir in the ginger and coconut milk. Add the cooked rice and season with more salt to taste. Top with toasted pumpkin seeds, pepitas, croutons, or yogurt.

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Wrap it Up: Weekly Link List

Tourny Fountain(Tourny Fountain, Quebec City)

Welcome to the heat wave edition of internet links I’m loving lately.  We traveled to Quebec City and Montreal at the very beginning of the summer.  The mild temperatures were lovely, but it seems like sooooo long ago and I already craving another vacation.

Can’t wait to see this movie, this documentary, or this one

I love and use my fireplace regularly, but here are some ideas if you don’t

A teen trespassed on the set of OITNB and the show responded

How to handle a crisis when traveling abroad

I want every single beautiful thing

Currently listening to this

Can’t wait to make this and these

I enjoyed (and featured) this series last summer and I am happy to see it continue this summer on the Cup of Jo blog:  16 Surprising Things About Parenting in South Korea

Lena Dunham will be launching a newsletter

Have lovely weekend!



Grilled Cilantro Lime Chicken

grilled cilantro lime chicken

Hello, stranger.

Allow me to (re)introduce myself.  My name is Elizabeth and I like to eat.  When I’m not actually cooking or eating, I’m thinking about where my next meal is coming from.

But seriously…

There are no explanations or excuses as to why I haven’t been present on this blog except to say that this year has essentially kicked my ass and when you’re trying to tread water while keeping your sanity, blogging takes a backseat to real life.

This is my go-to recipe for grilling chicken this summer.  It renders chicken that is ridiculously juicy and flavorful.  The marinade can be used for chicken breasts or a whole butterflied roaster (adjusting the cooking times for doneness, of course).

Grilled Cilantro Lime Chicken


  • 3 pounds skinless boneless chicken thighs
  • 4 limes, zested and juiced
  • 1 cup roughly chopped cilantro leaves and stems
  • 1/2 cup olive oil
  • 2 Tbsp honey
  • 2 cloves peeled garlic
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • extra cilantro and limes for garnish, if desired

Trim fat from thighs and place in a large freezer bag.

Combine all marinade ingredients in a food processor or blender and process to combine.

Reserve 1/4 of the marinade. Pour the rest into the bag with the chicken and refrigerate at least 30 minutes (overnight is fine, too).

Prepare grill to medium-low, leaving one side of the grill on low or turned off. Oil the grill so that your chicken won't stick (alternatively, I use a piece of foil pierced with a fork and sprayed with cooking spray). Grill chicken about 10 minutes each side, or until done. If it's cooking too fast, move pieces to the side of the girl without flame.

Remove chicken and serve on a platter and drizzle with the reserved marinade. Garnish with limes and cilantro.

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Grilled Cilantro Lime Chicken


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