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Got butternut squash?

Food Sharing Network contributor James Vasile shares a recipe for soup made with butternut squash, an under-appreciated vegetable.

I made this for Father’s Day. It seemed perfect for a warm afternoon with the extended family. My kids gobbled it down and asked for thirds. They even ate it as leftovers.

This dish originated in a paleo cookbook. I’m not paleo. I don’t even really know what paleo means. But it’s delicious, so go ahead and make some. Actually, go ahead and make a lot. The recipe doubles easily and the soup freezes exceptionally well.

This soup and a hunk of fresh, crusty bread can make a nice lunch.

Butternut Squash Soup

The Basics:

  • 1 large butternut squash, peeled, seeded and cut into one-inch pieces
  • 1 large onion, chopped
  • 2 leeks, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon of ginger, peeled and grated
  • 6 cups of chicken stock*
  • 1 bunch of parsley, rinsed and chopped
  • 1 tablespoon of dried tarragon
  • 1 16 ounce can of coconut milk
  • Salt
  • Pepper
  • Olive oil

Butternut Squash SoupCook the garlic, ginger, onions and leeks over medium heat in olive oil until the garlic browns. Use the whole leek. That means both the white and the green parts. I’ve never seen anybody use the green part of the leek before, but it works just fine here.

Put the squash, parsley, tarragon, stock, cooked garlic, ginger, onions and leeks in a large pot and bring to a boil. Simmer for 20 minutes or until the squash is soft enough to mash with a spoon.

Reserve most of the cooking liquid. Blend the soft squash and everything else in the pot until they have a smooth consistency. I used a stick blender for this. If you’re pouring this in batches into a blender and then back into your pot, be careful. It will be hot.

Add the can of coconut milk to the pot. Add the reserved liquid until the soup is a thick liquid. Stir in salt and pepper to taste. This seems to thicken a little as it sits, so add more liquid than you think you’ll need.

If you have reserved liquid leftover, put it in the freezer. Use it the next time you make quinoa.

*The quality of the chicken stock makes a difference here. If you make your own stock, this is a good time to use it.

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