Golden Squash Soup
It’s squash eating season once again, and while you may not have a whole store room full of butternut, delicata or acorn squash like we do, they are abundant and delicious at this time of year. This simple soup is sure to warm you up on a cold winter night!
* 5 1/2-6 lb (2.75-3 kg) butternut squash (or another rich winter squash like Hubbard)
* 6 cups (1.54 L) water
* 2 cups (480 ml) chopped leeks
* 1/3 cup (80 ml) butter or ghee or vegetable oil
* 1 tsp (5 ml) salt
* 1 Tbsp (15 ml) tamari
* Pinch cayenne
1. Cut the squash in half lengthwise. Place it face down on a baking pan with a bit of water, and bake it at 400°F (205°C) for about half an hour—until the squash is soft.
2. When it’s done, scoop the squash flesh from the peel and mash it. It should give about 6 cups (1.54 L) of mashed squash.
3. Blend the squash pulp with water in a blender. It’s easiest if you do it in 3 batches with 2 cups (480 ml) squash to 2 cups water.
4. Pour the squash and water mixture into a saucepan and bring to a boil. Then cover it, turn the heat down, and let it simmer while you prepare the leeks.
5. In a frying pan, sauté the leeks in butter or ghee or vegetable oil until the leeks are soft. Then add them to the soup.
6. Add the salt, tamari, and cayenne. Cover and simmer for 20 minutes or more before serving.
Photo by: fishermansdaughter