I modified some butternut squash soup recipes I found on line to this: - Cut a butternut squash in half and scoop out the seeds. Bake at 375 for 45 mins or until squash is soft when you insert a fork. Allow to cool and peel or cut the skin away from the squash. (Easier to cook this the night before you intend to make the soup and then refrigerate.). Soup ingredients: (use organic if available) 1 Tbs coconut oil 1/2 medium sweet diced onion 3/4 cup diced carrots 1 diced celery stalk 1/2 peeled and diced Fuji apple Diced cooked butternut squash 3 cups low sodium vegetable broth 3 turns of pepper and salt Directions: Heat coconut oil in large sauce pan. Place onions, celery and carrot in pan and sauté until onion is translucent. Add in apples, butternut squash and spices and sauté for 3 minutes. Add in veggie broth and bring to a boil. Once boiling, cover and allow to simmer for 30 minutes. Use an immersion blender to purée soup or place in blender (with center piece of top removed) and blend until puréed. Top with smoked paprika or any other preferred spices. Add some pepper flakes to increase spice /heat index and cheese if desired. Would taste great with some Gouda or feta cheese on top. Serve with a side salad and crusty bread. Enjoy!
Posted on: Sun, 11 Jan 2015 03:45:35 +0000
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