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Butternut Squash Soup

Sat, Oct 26th, 2019

Butternut Squash Soup

Once believed to be so full of nutrients, Native Americans would bury squash along with the dead, providing them nourishment on their final journey.

The evolution of butternut squash plants produced fruit that had thicker skin, fewer seeds and less waste. It as a buttery orange flesh and a sweet taste.

Ingredients:

  • 3 tbs olive oil or butter
  • 2 minced garlic cloves
  • 1 cup diced onion
  • 2 diced celery sticks
  • 3 med. Carrots diced
  • 8 cups butternut squash
  • 4 cups veggie stock
  • 1 cup coconut milk
  • 2 teasp turmeric
  • 1 teasp cinnamon
  • Salt and pepper

Directions:

  1. Fry onion, garlic and celery over med. heat.
  2. Add carrots and stir until onions go from clear to golden, high heat.
  3. Add squash, stock and milk, simmer 30-40 mins until soft.
  4. Add turmeric and cinnamon. Season to taste after blending to a puree.

Recipe by: Angie’s Kitchen