Winter Squash Soup

Curried Butternut Squash Soup with Crab from Sunset

I made this last night.  You can use any of your favorite squashes.  Squash is in season right now so take advantage.  I used delicata, its the oblong squash thats striped green and yellow.

 

RECIPE

3-4 small squash/1 big butternut squash

Homemade vegetable stock/1 carton of organic chicken or vegetable stock

1-2 cloves of garlic

1-2 tbsp of grated ginger

Cinnamon and nutmeg to taste (go easy on nutmeg, it is a neurotoxin when used in big quantities)

Sea salt and pepper to taste

Method:

1.  Preheat over to 425C, Cut squash in have lengthwise, scoop out seeds (you can roast some of these seeds or sprout them if you like), place squash face down on a baking sheet lined with parchment paper.  Bake for 40-60 minutes, or until a knife cuts through easily.

2.  Let squash cool, scoop out flesh and put in a large soup pot with stock.  Add garlic, ginger, cinnamon, nutmeg and 1-2 bay leaves. Bring to a boil, reduce heat and simmer for 20 mins.  Add sea salt and pepper to taste.

This is a an easy soup to make, and it’s so delicious!

Advertisements