Heirloom Squash Soup

Glorious Fall. When the weather turns crisp, the rains drench us, the leaves show us their autumnal hues and squashes and apples are everywhere, I’m in heaven. Our wedding anniversary is in the fall because besides spring, it is our favorite time of the year. Heirloom squashes are so flavorful, you don’t have to add much to them to make them outstanding. Here is an easy recipe for a squash soup that you can use any of the squashes or pumpkins to make it. I am using two heirlooms I got from my CSA box from Your Hometown Harvests. A Marina di Chioggia and a Queensland Blue. Since squashes come in so many sizes and yields I am not going to be specific about measurement but rather ratios, which is how I memorize the thousands of recipes I have floating around my head. This is Paleo, vegan, gluten-free, heart healthy, diabetic friendly and really delicious.

PRINT Heirloom Squash Recipe from MS Word

Marina di Chioggia squash

Queensland Blue Squash

Heirloom Squash Soup

Squash: your choice
Silk™ Coconut milk
Fresh ground nutmeg

Wash and cut your squash into pieces about the same size, remove seeds and bake on a cookie sheet about 2 hours in a 300° oven or till tender. Remove pulp from skin and place in a blender or place in a saucepan and use an immersion (hand Blender) to puree. Add coconut milk till you reach the desired consistency. Add salt to taste and fresh ground nutmeg as a garnish.

© 2012 Aron David Bradley


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