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Home > Monica's Recipes > Late Summer Soup

Late Summer Soup

September 7, 2020 by towers

The nights are getting cooler and soup is on the menu again.  The garden is supplying lots of tomatoes and butternut squash and so are the farmers markets.  I admit the combination of these two late summer bumper crops in a soup was not appealing to me, but given the garden’s abundance and the fact that I had some chicken broth in the fridge that I needed to use, I was inspired to try!  We liked the outcome and encourage you to give it a go.

 

Serves 4

4 cups cubed peeled, butternut squash (cut in half lengthwise and remove the seeds and discard, and then cut in quarters and peel each quarter before cubing)

2 cups chopped peeled red tomatoes, seeds removed (any kind but be sure to remove the skin and seeds)

1 large yellow onion, chopped

1/4 cup ghee or coconut oil (I prefer ghee)

2 cups chicken broth (or water but broth makes a more flavorful soup–if you use water add 2 stalks of chopped celery)

1 cup organic classic coconut milk

1 tsp. ground cumin seed

1/2 tsp. ground paprika

2 cloves of garlic, crushed

sea salt to taste (Redmond or Celtic are good)

red pepper flakes to taste, optional

1/4 cup fresh basil leaves, optional

 

Saute the onion in the melted ghee in a soup pot for five minutes.  Stir in the celery (if you use water, not broth), garlic, cumin and paprika.  Add the squash and stir again over medium heat for a few minutes more.  Add the tomato and and 1 cup of water and bring to a simmer.  Add stock and bring to a simmer over medium-high heat and then reduce to low heat and cover soup pot with a lid.  After about 20-30 minutes once squash pieces are tender and easily pierced with a fork, add the coconut milk.  Simmer for a few minutes.  Use an immersion blender and blend until smooth.  Salt to taste and add red pepper flakes and basil leaves if desired.  Serve hot.

 

 

 

 

 

 

 

 

 

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Filed Under: Monica's Recipes Tagged With: butternut recipe, soup recipe, tomato recipe

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