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.
|2||medium acorn, butternut or other yellow-meat squash|
|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|
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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