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1 medium- to large-sized delicatta or other variety winter squash
1 yellow onion
1 tablespoon butter
1 quart chicken or vegetable broth
1 teaspoon ground coriander
1 teaspoon white pepper
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger or 2 tablespoons fresh minced ginger
1/2 cup white wine, optional
1 can (14 ounces) coconut milk or 1 cup raw cream, raw milk or goat milk
1 teaspoon sea salt

Heat oven to 400 degrees. Place squash in baking dish and bake for about 1 hour or until tender. While squash is baking, chop onion coarsely and sauté in medium-sized pot with butter on medium-low heat until caramelized. Add broth and heat until just simmering. Add spices and ginger. Once squash is tender, remove from oven and cool; slice in half and remove seeds. Cut squash into large chunks and place in pot (including skin). If desired, add wine and simmer two minutes. Puree soup in blender or with immersion blender until smooth. Add coconut milk or dairy of choice. Keep warm but do not bring to simmer once coconut milk or dairy is added. Add salt and additional spices to taste. Garnish with baked pumpkin or squash seeds.

Servings: 4. Serving size: 1/4 of soup. Per serving: 298 calories, 6.4 g protein, 22.9 g fat, 13.2 g carbohydrates, 2 g dietary fiber, 1,153 mg sodium, 3.4 g sugars, 7 mg cholesterol