Butternut Soup

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Choose small squash for the best flavor. You may substitute one large.

Yield:  about 9-11 cups

  • 2 small butternut squash (about 2-1/2 pounds)
  • 3 cloves roasted garlic (optional)
  • 1 tablespoon extra virgin coconut oil
  • 1 large onion, sliced
  • 3 shallots, sliced
  • 2 teaspoons freshly grated gingerroot
  • 1 garlic clove, sliced
  • 1/8 cup quality sherry
  • 2 tablespoons organic cottage cheese or ricotta or Greek yogurt (plus more for garnish)
  • 1/2 cup soymilk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg, plus more for garnish
  • Dash ground cloves
  • 1-2 tablespoons maple syrup (optional)
  • Sea salt  or desert salt (Sunfood), to taste
  • White pepper, to taste
  • 3-4 cups low sodium organic vegetable broth

Preheat oven to 375 °

Cut squash in half lengthwise and spoon out seeds. Place squash cut side down on a baking sheet. Add a little water to the pan. Roast squash until skin starts bubbling on the top. Insert a knife to test for doneness as well. Cool slightly then peel.

If using roasted garlic, put the cloves in a small piece of foil. Pour in a teaspoon or two of olive oil. Wrap tightly and place in the oven with the squash.

Heat the oil in a large heavy saucepan over medium heat. Then add onion, shallots and gingerroot. Sauté for 4-5 minutes or until onion is tender and yielding.  Add sliced garlic and sauté 30 seconds or until fragrant. Add sherry to pan, scraping bottom of pan. Remove from heat.

In a food processor, combine squash, milk, onion mixture, and cottage cheese.

For the roasted garlic, squeeze the garlic out of its skin and add to the processor bowl with squash.  Process until smooth. Transfer mixture back to the pan. Add remaining ingredients adding the amount of broth desired for consistency and quantity. Bring to a bare simmer. Adjust seasonings to your taste. Reduce heat and simmer for 15 minutes. Garnish with freshly grated nutmeg and pureed ricotta cheese if desired.

For Cranberry Swirl:

  • 2 cups fresh or frozen cranberries
  • 2 teaspoons ghee
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons raw honey

Cook the cranberries in small amount of water util they begin to pop. Using a spoon, smash the cranberries to release the center liquid.

Strain cranberries through a fine mesh strainer. To the strained mixture, add ghee, vinegar and honey. Swirl into soup.

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
This entry was posted in Baby Food, Gluten-free, Lunch & Dinner, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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