Paleo * Gluten free * Vegetarian * Vegan * Parve
It’s been rainy, rainy, rainy – perfect excuse to make soup. This is a creamy – without cream; sort of sweet – but dominantly savory; can’t-quite-tell-what’s-in-it soup. You have the option of using pears or apples. If you use pears, be sure they are ripe. If you use apples, use macintosh or empire but not Granny’s (Granny Smith, that is) as they don’t seem to puree as fully as the others.
And since it has been raining, that’s also been the prefect excuse to stay home and play with the kitty. So here are the latest totally adorable pictures I took of Bella and Rafi while I was in the kitchen making soup.
I probably shouldn’t be posting these because now no one is going to ever want to eat at my house : (
Butternut Squash Soup
Ungarnished this soup is smooth and soothing; but the chive garnish adds texture and dimension to the soup. If you don’t have any chives (or scallions or green onions) you can also put something crunchy on top like crushed potato chips or crackers or similar.
1 tablespoon olive or vegetable oil
3/4 cup sliced leek (white and light green parts)
2 cups vegetable or chicken broth
2 cups cubed butternut squash
1 cup peeled cubed pear or apple
1/4 teaspoon ground allspice
1/8 teaspoon ground cumin
Pinch ground nutmeg
1 teaspoon paleo Worcestershire sauce
Salt and pepper to taste
Snipped chives for garnish, optional
1. In a 2-quart saucepan, heat the oil over medium high heat. Add the leeks and cook, stirring, until wilted, about 2 minutes.
2. Add the broth and bring to a boil. Add the squash, pear or apple, allspice, cumin, and nutmeg;
bring to a boil.
Reduce heat and simmer, covered, 30 minutes or until vegetables are soft.
4. Using and immersion blender or placing the soup in a blender or food processor container; puree until smooth.
5. Stir in the Worcestershire sauce, salt and pepper. Pour into bowls and serve with chives as garnish.
Makes: 3 cups Serves: 3 to 4