Besides tomatoes we have butternut squash. Yum! For years, I've been wanting to try this recipe from the back of a box of frozen Cascadian Farm winter squash. We had leftover squash in about the right amount so I made it yesterday.
Here's the original recipe:
2 tsp olive oil
1/2 c. onion, finely chopped
1/4 c. celery, chopped
1 tbs ginger root, minced
2 c. vegetable stock, chicken stock or water
10 oz. Cascadian Farm Organic Winter Squash, defrosted
1/4 tsp cayenne pepper
salt to taste
Heat oil in a medium sauce pot. Saute vegetables and ginger over medium heat for 2 minutes. Add the stock and bring to a boil. Stir squash in thoroughly. Simmer for 20 minutes until soup has thickened and vegetables are tender. Add the salt, pepper and nutmeg. If desired, soup may be enriched by adding 1/2 cup of soy, rice or oat milk. Serves 4-6.
Now for my changes:
1. I used coconut oil instead of olive.
2. I didn't finely chop the onions because I missed that while skimming the recipe.
3. I used 1 tsp of dried ginger.
4. Homemade chicken broth was my liquid.
5. I used my own squash.
6. 1/8 tsp of cayenne was still a little too hot for our tastes.
7. I didn't add salt since I used chicken broth.
Also, notice how regular cow's milk is not included in the list. I didn't use it, because I can't do dairy, but it would be more nourishing than the other options, if it's raw. I added coconut milk to ours.
Another thing I might do next time is to stick blend it once it's all together.
Other than it being a bit too spicy, it was pretty good.