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Curried Squash Soup adapted from Nourishing Traditions by Sally Fallon

1 large or 2 small squash or pumpkins                                   

1 medium onion, peeled and chopped                                               

1 tsp. each turmeric, ground cumin, and ground coriander   

¼ tsp. each cloves, cinnamon, and cayenne                                              

2-4 cups chicken or vegetable stock

2 tbsp. butter

1 tsp. grated fresh ginger

juice of 1 lemon

sea salt                                    

yogurt or sour cream (optional)

 

In a soup pot, saute onions in butter until soft. Stir in spices. Meanwhile peel and chop squash into cubes. Add chopped squash and stock to pot. (I like to add just enough to cover the squash, but add what you like for a thinner or thicker soup.)  Cook until squash is soft. Puree soup with a handheld blender. Add lemon juice and season with salt to taste. Serve topped with yogurt or sour cream if you like. Serves 2- 4.

This entry is related to the following products. Click on any of them for more information.
Onion, Pumpkin, Winter Squash, Stock, Butter, Onions,

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Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

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