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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.

 

 

 

 

 

 

 

 

 

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

Pumpkin Pie, GF/DF

December 13, 2014 by towers

 

Did you know that butternut squash makes a great pumpkin pie?  And, of course, making a gluten-free, dairy-free pie that is delicious is easy!  Place a medium-sized butternut in a baking pan and bake it whole in a 350 degree F oven for 1 hour or until very soft.  Cut in half and remove seeds.  Scoop out the “flesh” once cooled to room temperature and you are ready to make your pie.  This recipe also uses coconut milk instead of milk or cream.  And the crust can be made gluten and grain-free as this recipe demonstrates.

Filling

3 cups cooked butternut squash

1/2 cup organic sugar (I use sucanat)

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

3 eggs

1 cup organic coconut milk (classic, not lite)

1/2 tsp. sea salt

 

Pie crust

3/4 cup sunflower seeds, finely grounded in a blender or processor

1 cup dried shredded coconut, finely ground in a blender or processor

1/4 cup arrowroot powder

2 tsp. honey

1/2 tsp. vanilla extract

pinch of sea salt

1 Tbsp. ghee or coconut oil

1 small egg

Grind the sunflower seeds and shredded coconut separately before proceeding to insure they are well ground.  Place all crust ingredients in food processor  and process well.  If mixture is sticky add 1 tsp. more of arrowroot powder at a time processing after each addition until mixture is not sticky.  Press evenly into pie pan with your hands.  Prick the center with a fork.  Now make the filling.

Put squash, sugar, and all spices and salt in food processor and process well.  Add coconut milk and process again.  Add eggs and process until thoroughly mixed.  Taste for sweetness and add either 1/4 cup more sugar or liquid stevia a few drops at a time (processing well after each addition) until sweet enough for your taste.  Pour filling into pie crust.  Bake in a preheated 375 degree F for 45 minutes.  During baking cover with foil once crust is lightly browned to avoid burning crust.  Continue baking until filling is set, checking every few minutes with a tooth pick until it comes out clean.  Remove pie from oven.  Cool thoroughly before serving.

Filed Under: Monica's Recipes Tagged With: arrowroot powder recipe, butternut recipe, butternut squash pie, coconut milk in pumpkin pie, grain-free pie crust, pumpkin pie gluten free and dairy free

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