Butternut Squash Soup

Image

20121006-225155.jpg

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