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- shop@cottinghamfarm.com
- 215-280-4758
Super Squash Soup
INGREDIENTS:
- 6 cups chopped butternut squash (about 2lbs)
- 3 tbsp vegetable oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ¼ tsp ground cinnamon
- 1 tsp salt, divided
- ½ tsp freshly ground pepper, divided
- 1 onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 cup peeled and chopped Granny Smith apple
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tbsp curry powder
- 1 tsp garam masala
- 5 cups vegetable broth
- 1 can (398 mL) coconut milk
- ¼ cup Nature’s Path Qi’a™ Original Chia, Buckwheat & Hemp Cereal
- 2 tbsp finely chopped fresh cilantro
DIRECTIONS:
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- Toss butternut squash with 2 tbsp oil, cumin, coriander, paprika, cinnamon and half the salt and half the pepper.
- Place on prepared pan. Roast, turning occasionally, for 35 to 40 minutes or until golden brown.
- Meanwhile, heat remaining oil in a large saucepan set over medium heat.
- Sauté onion, celery, carrot, apple, garlic, ginger, remaining salt and remaining pepper for 5 to 8 minutes or until soft and golden.
- Stir in curry powder and garam masala.
- Cook, stirring for 2 to 3 minutes or until fragrant.
- Add roasted butternut squash.
- Pour in broth and coconut milk; bring to a boil, stirring occasionally.
- Reduce heat to low and simmer for 20 to 25 minutes or until all vegetables are soft and tender.
- Purée in batches, until very smooth.
- Stir in cereal and simmer for another 5 minutes or until cereal is slightly softened. Stir in cilantro.
Growers of organic heirloom vegetables and herbs; strictly organic-fed pastured heritage Berkshire Pork, Freedom Ranger chickens and chicken eggs; and carbon farmers on the banks of the Goldsborough Creek in Talbot County, Maryland.
