Butternut Squash Soup

Photo by Bobbi Misiti

Ingredients

  • 1 small onion, chopped
  • 2 TBSP ghee or butter
  • 2 cups vegetable broth (I like the "Imagine No-Chicken Broth") or use saved potato water
  • 1 butternut squash (cooked, see instructions below)
  • 2 pears, peeled, cored and sliced
  • 1 tsp thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp ground coriander
  • 1 cup cream, raw milk or almond milk
  • Toasted pecans, optional

Instructions

To cook the butternut squash, cut it in half, scoop seeds out and roast at 400 degrees for approximately 1 hour.

In a large soup pot, melt the ghee, and sauté the onion until tender. Stir in broth, pears, thyme, salt, pepper, and coriander. Heat to boiling, reduce heat, cover and simmer, approximately 10 minutes.

Stir in the roasted squash. Remove from heat, blend with a immersion blender (or in a normal blender). Return to low heat.  Stir in cream or milk.

Photo by Bobbi Misiti

Top with toasted pecans if desired.

Notes:

In South Central PA, you can find organic veggies here.

In South Central PA, you can get dairy products from here.

Excellent culinary salts are available from here.

High quality salts, herbs, spices and nuts can be found here.

Nuts.com has very nice organic nuts but they also sell a lot of junk food I do not support. Therefore the only food I buy from them are their organic nuts and seeds.

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