An all-time favorite! I am nuts about butternut squash...really, all the winter squashes. There are so many varieties, and the islands have introduced me to a host of new ones. This soup is made with butternut squash, but can easily be replace with another winter squash: acorn, buttercup or hubbard
Butternut Squash Soup
I N G R E D I E N T
- 1 Butternut Squash, small to medium size
- 1 T Coconut Oil, Virgin Cold-pressed
- 1/2 Onion, chopped
- 1 Garlic Clove, chopped
- 2 t Cumin, ground
- 1 Chili, small red Hawaiian or other
- 1 Cinnamon Stick
- 1/2 C Celery, chopped
- 1/2 C Carrots, chopped
- 2 C Water
- 1 t. Braggs + 1 t. Hawaiian Red Salt or other
Boiling is probably the quickest way to cook winter squash, but to really bring out its flavor baking is best!
1. Cut the Squash in large chunks and bake for 20min at 375F.
2. While the squash is baking, Sauté the Onion, Garlic, Chili, Cumin and Cinnamon in Coconut Oil. Add the chopped Carrots and Celery. Stir to coat Veggies in Spice mixture.
3. Add Water, Simmer, letting the flavors merge. Turn off heat.
4. When the Squash has cooled…In batches, Blend the Squash pieces along with Veggie/Broth Mixture to a creamy consistency.
Serve Soup sprinkled with fresh Herbs and Flax Oil – Voila!
