Fall is in the air!
The crisp cool wind, dark skies and dry leaves have me reaching for ingredients to make this chill-chasing and comforting soup:
Sauté 2 large yellow onions + 1 garlic clove + 2 pounds cubed butternut squash on low heat in 2 heaping Tablespoons of coconut oil until onions are caramelized. Deglaze with 4 cups chicken stock. Add 1/2 cup coarsely shredded potato + 2 cups shredded carrots + 2 cups yellow “cherry” tomatoes which have been halved. Bring to a boil, then turn down immediately to simmer for 30 minutes or until squash is cooked. Puree soup with an immersion blender.
Add 2 large zucchini, cubed + a small finger of fresh ginger root, grated + 3 T sweet Madras Curry Powder and continue to simmer until zucchini is cooked. Stir in 1 teaspoon freshly grated nutmeg.
While zucchini cooks, sauté 1/2 cup walnuts in 1 T butter + 1 T sugar until heated through. Garnish with pesto, parmesan cheese, walnuts, and pomegranate seeds. Serves 4. Freezes well.
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