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.
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.