Friday, April 1, 2011

Recipe: Butternut Tomato Soup

I try to grow a lot of squash during the summer because it is both nutritious and stores well. It's full of Vitamin A, Vitamin C, Potassium and Manganese, and a good source Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium. My husband and son, however, are not huge fans of squash, so I am continually trying to find new ways in which to make it palatable.


We recently tried this recipe out of Jessica Seinfield's new cookbook, Double Delicious. I'm always looking for new recipes that I can convert to suit our Paleo diet, but this one is pretty much perfect just the way it is. Jessica has great ideas on how to make foods kid friendly and I love the idea of sneaking in extra vegetables in the form of purees - I do that a lot in our house with squash.

This is a very kid and husband-friendly soup - it tastes just like tomato soup. If you don't tell your family there is squash in it, they might never know.

Butternut Tomato Soup (serves 10)
3 shallots, peeled and diced
4 stalks celery, diced fine
2 Tblsp clarified butter or coconut oil
5 cups butternut squash, peeled, seeded and cubed (about 1 small squash)
1 1/2 quarts vegetable or chicken broth
1-15 oz can of crushed tomatoes (we like Eden Organic)
1/2 tsp salt
1/2 pepper

Heat the clarified butter in a large stock pot and add the diced shallots and celery until soft - about 5-7 minutes. Add the remaining ingredients and bring the soup to a boil. Cover and reduce to a simmer for 45 minutes or until the squash is soft. Use an immersion blender or transfer to a blender in batches to puree. Swirl with coconut milk if you want to make it look fancy and serve.

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