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Butternut Squash Soup

Estimated Cost: 1
Ingredients
  • 1 large butternut (sliced lengthwise and scooped)
  • sea salt and freshly ground black pepper
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • 1 ½ Tablespoons coconut oil
  • 1 large bunch scallions (about 4-6 thinly sliced (greens too))
  • 5 medium carrots (peeled and sliced (about 1 cup))
  • 4-5 celery stalks (sliced (about 1 cup))
  • 2 quarts vegetable stock
  • sherry vinegar or lemon juice to taste
Instructions
  1. 1
    Preheat oven to 400 degrees and place squash flesh side up on a parchment lined baking sheet. Sprinkle with salt, pepper, nutmeg, cinnamon, allspice, and cardamom. Roast at 400 degrees for 1 hour or until squash is tender inside. Set aside to cool at least 30 minutes or until you can handle.
  2. 2
    In a stockpot, melt coconut oil over medium high heat. Add scallions and a pinch of salt, stir 5 minutes or until translucent.
  3. 3
    Add carrots, celery, and place lid over pot. Sauté 5 minutes, stirring occasionally, until vegetables are very bright.
  4. 4
    Stir in squash and add stock JUST to cover. Place lid on pan, bring to a boil, reduce to a simmer, simmer 20 minutes or until carrots and celery are tender.
  5. 5
    Bland with an immersion blender, balance with acid and salt.
Keywords: Beverage, Chocolate, Fruit, Healthy, Jam, Kale, Low sugar, Preserves, Smoothie
Read it online: https://franklinfoodbank.org/recipe/butternut-squash-soup/