Butternut Squash Soup


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.

Drawing #6 created with MyPaint Free by MyMedia

1 thought on “Butternut Squash Soup

  1. This soup recipe is especially wonderful when made with love by my dear sister and shared together at her kitchen counter. Warm soup, warm heart.

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