Wilmington Squash Soup
  • 4Tbsp organic butter
  • 12 green onions, chopped (white and green parts)
  • 1clove garlic, minced
  • 1 organic red bell pepper, chopped
  • 1/4cup fresh parsley chopped
  • 2Tbsp fresh basil chopped
  • 2pounds organic butternut squash, peeled and chopped (see instructions below)
  • 1 ham bone or ½ pound ham, chopped
  • 1 - 14ozcan diced tomatoes
  • 4cups homemade or organic chicken stock
  • 1/2tsp ground allspice
  • 1/4tsp ground mace
  • 1pinch ground nutmeg
  • 2Tbsp curry powder
  • Sea salt and pepper to taste
  1. Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
  2. In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
  3. Add garlic and red bell pepper and saute for additional 3 minutes.
  4. Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes

Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.

Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.