Wilmington Squash Soup
Herbal base
  • 2tbsp butter
  • 6 scallions choppedin a dutch oven or soup pot saute scallions in butter for 2 minutes
  • 1 garlic clove minced
  • 1 red pepper chopped
  • 1/4cup fresh parsley chopped
  • 2tbsp fresh basil chopped
Squash soup
  • 2-3lbs organic butternut squash peeled and chopped
  • 1/2lb naturally cured ham
  • 115 oz. can organic diced tomatoes
  • 4cups chicken stock
  • 1/2tsp ground allspice
  • 1/2tsp mace
  • 1pinch nutmeg
  • 2tbsp curry powder
  • salt and pepper to taste
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