A Meal in Itself
This winter squash soup takes just 90 minutes to prepare and simmer, not counting the stock-making, this colorful, uniquely-flavored soup is well worth the effort for its nutrient-density and delectable taste.
| Organic Ingredients | |
|---|---|
| 2 | medium acorn, butternut or other yellow-meat squash |
| 3 | medium carrots |
| 2-3 cups | chicken stock — homemade is best |
| 1 cup | orange juice |
| 3 Tbls. | good coconut oil |
| 2 drops | Young Living essential oil of Orange (optional) |
| 2 cloves | finely minced garlic |
| 1 cup | chopped onion |
| 8 oz. can | artichoke hearts, quartered |
| 1 Tbls. | good quality curry powder blend |
| 1 tsp. | ground cinnamon |
| 1 tsp. | ground ginger |
| 1 tsp. | dry mustard |
| 1.5 tsp. | Pink Crystal or sea salt |
| Several dashes cayenne | |
| Cultured raw cream or crème fraiche for garnish | |
| Toasted pecans or cashews | |
Cooking Directions
Split the squash lengthwise and, cut side down, on oiled tray.
Split washed and scrape carrots and bake with squash until all are soft.
Bake at 375° for 30 minutes.
Cool and scoop insides of squash, then puree all baked veggies in a blender with the stock. You should have about 4 cups total.
Combine with the orange juice in enamel ware, ceramic-lined or good stainless steel soup pot.
Heat the fat in a skillet (not non-stick) with garlic, onion, salt and all spices; do this slowly so as not to burn. Cook until onions are very soft — use ¼ cup white wine as needed for liquid. Simmer gently about 10 minutes; longer slow cooking develops flavor. Add artichoke hearts about 5 minutes before combining with puree.
Scrape the skillet well into the squash mixture and heat very gently. Taste to correct seasonings — maybe more salt or hot sauce. Whisk in the orange essential oil.
This slightly sweet soup calls for a drizzle of fresh lemon juice, raw apple cider vinegar or lacto-fermented pickle juice just before serving.
Top each serving with a dollop of crème fraiche and some toasted nuts.
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1 Comment for "Organic Winter Squash Soup with Curry and Artichoke Hearts"
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Diane Vigil
Comment posted on 11/13/08 @ 8:38 am
Ooh, thanks for sharing this, Lynn. It sounds delicious!