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    • #336501

      This is a blended soup, don’t worry about uniformity of chopped items.

      1 med-large Butternut Squash – peeled, seeded, cubed
      4 Carrots (to equal about 1/2 the squash) – sliced
      1 large Onion (I prefer sweet) – chopped
      1 bunch Leeks* – cleaned**, sliced
      1/2 Red Bell Pepper – seeded, chopped
      4 cloves Garlic, – smashed, chopped
      1 tsp. Coconut Oil

      6 Cups Chicken Broth
      2 Tbsp “Better Than Broth” Chicken & 6 cups Water

      A smidgen of fresh nutmeg
      salt & pepper to taste after blending.

      i do this in a crock pot, you can do it on the stove just as easily. once the liquid comes to a boil, set on “low” (reduce to a simmer).

      add broth (or water & bouillon) to pot, set on high. add squash, carrot, onion, leek, bell pepper. saute garlic in the coconut oil for just a minute or two, this helps to take away the “bite”.

      add to pot. add only a pinch of salt to help the veggies relax. you can season “to taste” after the soup is made.

      add just a scrape or two of fresh nutmeg. if you use ground nutmeg, please be frugal. it should support the flavors in the soup without tasting like nutmeg-squash soup.

      cook until all veggies are very tender, allow to cool & blend til smooth. don’t blend hot liquids! google it.

      for an even heartier flavor, try roasting the veggies before tossing into the pot!

      *a note about leeks – if you are unfamiliar cooking with leeks, be mindful, they are grown in sandy soil and need to be thoroughly rinsed. typically you use the bottom portion of the leek and discard the upper greens where they start to spread.
      **to clean, try trimming the roots & excess greens then slice lengthwise. rinse under running water.

      you will see the sand. if you want lovely circles, trim root end higher and remove first layer or two, then rinse.

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