As you can see from my other recipes, I’m very “picky” in the selection of food products I use. Of all the commercially-prepared broths that are on the market, I like Saffron Road Best.
INGREDIENTS:
- 2 cups Saffron Road Classic low Sodium Vegetable broth
- 1 cup unsweetened coconut milk
- 1⁄2 cup chopped sweet yellow onion
- 1⁄2 inch piece fresh, organic ginger; approx. 1⁄2 tsp chopped fresh ginger
- 1 10 ounce bag Earthbound Farms Frozen Organic Butternut Squash
- 1⁄4 teaspoon ground sage
- (Optional: Salt/Pepper to taste)
DIRECTIONS:
- Place all ingredients EXCEPT the coconut milk, in a large saucepan and bring to light (not rapid) boil. Quickly reduce heat to (very) low and barely simmer for about 8 minutes; remove from heat and add the coconut milk. Let cool at room temperature for 30 minutes. This simmering and cooling process allows the flavors to blend. Place cooled mixture in a high speed blender and blend at medium high speed for 45 – 60 seconds. Pour desired amount back into saucepan and heat to serve. The remainder can be stored in an airtight container in the refrigerator – or freeze.
- Pour the heated soup into individual soup bowls and top with chopped toasted walnuts, rye croutons (homemade), and a smidgeon of Tessemae’sTM Mild Wing sauce – if desired.
- (Rye croutons: brush stale rye bread slices with plain or seasoned olive oil, sprinkle lightly with salt, place on baking sheet and bake in 400° oven for 15 – 20 minutes. Cool at room temperature for one hour. When cooled, hard, cut into 1⁄2 inch pieces and store in airtight tin or canister.
Bon Appetit!
