Archive for September, 2013


Monday, September 30th, 2013

With local farmers’ markets offering an abundance of summer and winter squash here is a great recipe for butternut squash.  It is not only delicious but also gluten-free and dairy-free.

2 tablespoons extra-virgin olive oil

11/2 cups chopped onions

3 tablespoons peeled and coarsely grated fresh ginger

6 cups Home-Style Chicken Broth or any organic chicken

broth (free of starch, sugar and additives)

1 (2- to 21/2-pound) butternut squash, peeled, seeded and

cut into 1-inch cubes

1 (10-ounce) yellow plantain (with black spots), peeled and

cut into small cubes

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon fine sea salt, or to taste

Fresh chopped dill, for garnish

  1. Heat oil in a 4-quart pot.  Add onions and ginger; sauté until softened.  Add broth, squash and plantain; bring to a boil.  Reduce heat to medium-low; cover.  Simmer 5 to 8 minutes or until squash is tender.  Add lemon juice and salt.  Remove pot from heat.
  2. Using a handheld stick blender, puree soup directly in the pot until smooth.  Return soup to heat and heat through.  Ladle into bowls and garnish with dill.  Yield:  8 cups.

This recipe is featured on page 40 of Comfort Cooking Without Grains and Refined Sugars.