Last weekend we walked on over to the farmer's market, just as we do every Sunday to get our produce for the week. At the market the kids picked out leeks, carrots, shallots, and some special jams for their sandwiches for school. Getting them involved in choosing the produce seems to encourage them to eat it. I happen to load up on butternut squash among other things, which also helped inspired our first soup of the rainy season.When I asked my nine year old daughter what we should put in our Butternut Squash Soup she said leeks, shallots, and tomato paste. Okay then. She took notes for me as I cooked.
Butternut Squash Soup: gluten free and vegan
Makes a lot of soup, you can half this recipe to make less.
1 butternut squash (whole or precut)
1 shallot bulb, chopped
1 yellow onion, chopped
2 leeks, chopped
Chicken broth, homemade (or 2 boxes organic broth)
1 medium roll of goat cheese
1 can Organic Tomato paste (or pureed tomatoes from your counter, that are no longer suitable for your salads.)
2 tsp – 1 tbsp Nutmeg to taste
Salt and pepper to taste
Cut the Butternut Squash into pieces and use a peeler to remove the skin.
Cut carrots into rounds. I keep the skin on so I don’t lose that extra fiber.
Boil the squash and carrot pieces for 7-9 minutes or steam them for 6-8 minutes.
In a stock pot sauté the chopped onion, shallots, and leeks until onion is transparent.
Scoop out the squash and carrots with a strainer scoop or slotted spoon and put in your blender. I used my Vitamix and pureed the mixture on high speed.
Add the squash and carrot puree to the onions, shallots and leeks in your stock pot.
Pour in the chicken broth until desired texture.
Break up the goat cheese and add it along with tomato paste, nutmeg, salt and pepper.
Heat on high until the mixture bubbles then reduce the heat to a simmer and cook covered for about 20 - 30 minutes.
Serve warm. I like to sprinkle pecorino Romano (sheep’s cheese) on top. Serve warm. I like to sprinkle pecorino Romano (sheep’s
cheese) on top.