Winter Squash Soup

All of a sudden, it was Squash Overload in my kitchen!

My daughter and I split the Red Kuri and the Black Japanese Futsu squash, in the front left. I decided to roast my halves with the big Butternut Squash. No oil, salt, pepper. . .nothing this time, just plain cut squash.

I cleaned out the seeds then roasted the squash pieces at 375° for almost an hour. I couldn't believe how easily the skins came off! I usually attempt to peel them before roasting! What a struggle that is! (the bright yellow Delicata, Sweet Dumpling and Carnival will be another recipe, or two in the next few days.)

When the squash is done, put it on the counter to cool a bit. Peel it and put it aside until the aromatic vegetables have sautéed. Once the pieces were peeled, their total weight was 4½#.

Chop and Sauté:

1 medium winter onion

1 lg. purple shallot

1 lg. garlic clove

2 stalks of celery (with the finely chopped tops added later) in 2T coconut oil or EVOO

Stir in 1-2t fresh ground black pepper

¼-½t cayenne pepper

2T coconut sugar

When this begins to brown, add a little water. Eventually, you'll add a total of 3 cups, a little at a time. Put the squash into the pot and break it up with a wooden spoon or a potato masher. Add the celery tops, the rest of the water, and:

2-3T vegetable or chicken Better Than Bouillon

2T pumpkin pie spice

Simmer 15 minutes. Blend* this with a regular blender or an immersion blender. Add a 14oz. can of coconut milk, stir and heat again to just a low simmer. Serve with some craisins, a little dab of sour cream and a sprinkle of spiced turbinado sugar. The sweetness brings out the flavor of the squash. . .Lin

*If you like your soup really smooth, silky and glistening, use a regular blender. I like mine with a little texture, so I used my immersion blender.