Sunday, October 31, 2010

taste of fall: nourishing squash soup

I'm always looking for ways to get more stocks and broths into my family. I put it in almost everything! Here's a delicious squash soup I make using my homemade chicken stock. It has all the tastes of fall! This is wonderful to eat alongside most any meal all winter long. It also freezes very nicely!

¼ cup butter or coconut oil
½ butternut squash
½ spaghetti squash
3 cloves garlic freshly crushed
1 inch cube of fresh ginger chopped
1 tsp sea salt
½ tsp curry powder
½ tsp nutmeg
Coconut milk, raw milk cream or cultured sour cream, kefir or Greek style yogurt for garnish.

First, cut spaghetti squash in half length wise. Remove seeds (leave skin on while baking). Place upside down and bake on cookie sheet at 350 for 1 hour.
Next, cut butternut squash in half, remove seeds and skin, cube.

Melt butter inside stockpot and add cubed butternut squash.
Sautee for 10-15 minutes.

Cooked spaghetti squash half (skin removed)
Garlic cloves
Chicken Stock

Cook on medium/low for an hour or so, stirring every so often, until butternut squash is soft. Then, use a stick blender and blend until smooth.
Continue simmering the soup on low until you are ready to serve. Sometimes I will let it simmer on the stove top for several hours and it gets nice and thick.

When you are ready to serve, place in bowl and top with your choice of either coconut milk,  Greek-style yogurt, cultured raw milk or cream (kefir) or sour cream along with a dash of nutmeg for garnish.
Out of this world delicious and very nourishing during the winter months.

1 comment:

  1. I have never seen spaghetti squash used for anything except in a spaghetti like application - which I don't like - I am glad to know of a way to eat it that isn't all stringy!