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To Your Health Sprouted Flour Co.

Wilmington Squash Soup

squash soup

Wilmington Squash Soup
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Wilmington Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Herbal base
  • 2 tbsp butter
  • 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
  • 1 garlic clove minced
  • 1 red pepper chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil chopped
Squash soup
  • 2-3 lbs organic butternut squash peeled and chopped
  • 1/2 lb naturally cured ham
  • 1 15 oz. can organic diced tomatoes
  • 4 cups chicken stock
  • 1/2 tsp ground allspice
  • 1/2 tsp mace
  • 1 pinch nutmeg
  • 2 tbsp curry powder
  • salt and pepper to taste
Servings:
Units:
Instructions
Herbal base
  1. Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
  1. Add these ingredients to your pot and bring to a boil.
  2. Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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