Butternut Squash Soup


Fall is in the air!

Crisp winds,  dark skies and dry leaves have me reaching for ingredients to make a 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. De-glaze with 4 cups chicken stock. Add 1/2 cup shredded potato + 2 cups shredded carrots + 2 large zucchini cubed + 2 cups yellow “cherry” tomatoes, halved. Bring to a boil, turn down immediately to simmer for 30 minutes or until squash is cooked. Puree soup with an immersion blender.  Add small finger of fresh ginger root, grated + 3 T sweet Madras Curry Powder. Continue to simmer until cooked.  Stir in ½ Teaspoon freshly grated nutmeg.  While soup cooks, sauté 1/2 cup walnuts in 1 T butter + 1 T sugar until heated through. Garnish soup with warm walnuts, a dot of pesto 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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