Tuesday, October 25, 2016

roasted butternut squash soup

medium butternut squash
large leek
  • preheat oven to 375 degrees
  • peel squash, cut squash in half, remove seeds, cut in 1-2 inch pieces, place on large roasting pan
  • clean leek by removing dark green part, cut leek in half top to bottom and rinse thoroughly between layers, cut in 1 inch slices, sprinkle over squash
roast until tender and slightly browned

large sweet potato
3 celery stalks
large onion
6-8 c chicken broth (bone broth or vegetable broth)
  • peel and cut potato into 2-3 inch pieces
  • clean celery and slice in 2 inch pieces
  • clean and coarsely chop onion
  • place potato, celery and onion in a large pan
  • add chicken broth, 6 c to start, add more as needed, keep veggies covered
cook until all veggies are fork tender

small can of coconut milk (about 5-6 ozs)
1/2 tsp nutmeg
1/4 tsp cayenne pepper (omit, if not a fan of spice)
salt and pepper to taste
  • add roasted butternut squash and leeks
  • add coconut milk, nutmeg, cayenne pepper, salt and pepper
simmer 5-10 minutes to let all flavors blend

garnish options:  slivered almonds, crispy bacon pieces, fresh herb of choice ( such as cilantro or parsley)





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