Squash and Herb Soup
This recipe is made extra special with Parsley from the farm garden wall.
1 large or 2 medium butternut squash
1 tablespoon olive oil
1 onion, chopped
2 celery stalked, chopped
1 teaspoon toasted ground cumin
4 sprigs parsley
1 sprig rosemary
⅛ teaspoon ground cardamom
½ teaspoon chili flake
1½ teaspoon salt
Approximately 5 cups hot water
1 13.5 oz can organic coconut milk (unsweetened)
- Preheat the oven to 400 degrees.
- Put butternut squash lengthwise into halves with skin on and salt the fleshy part of the squash and place on a baking sheet lined with parchment paper, skin side up.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Remove when you can pierce the squash with a knife.
- Cool and peel reserving the flesh in discarding the seeds.
- Add olive oil to a large soup pot over medium heat.
- Add onion, carrot, celery, cumin, parsley, Rosemary, ground cardamom, chili flake, and salt. Sautee for several minutes, your kitchen will smell very fragrant as the spices toast.
- When vegetables are softened, preserve roasted butternut squash in hot water enough to cover the squash mixture by an inch.
- Bring to a simmer cover and cook for 30 minutes.
- Remove and discard the rosemary and parsley sprigs.
- The entire can of coconut milk to the soup and stir to incorporate.
- Turn off the heat and pray the soup in batches in a high-speed blender until smooth.
- Serve hot.
- Adapted from Seasons of Sol
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