Butternut Squash Soup

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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.

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