Winter Squash Soup with Apple, Ginger, and Coconut

My friend from high school, Erica Carlson, has a great blog! Check out her recipe for Winter Squash Soup! Kitchen Dancing. Cooking with a Conscience, Eating with Intention

Here is my version:

Squash, Asian Pear, Apple, and Ginger Soup

Recipe By :Kristin Hoppe, www.foodtherapysf.com

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium squash, butternut -- kabocha, delicata; halved and seeded
1/4 cup coconut oil
1/4 teaspoon allspice -- ground
1/4 teaspoon cinnamon -- ground
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/8 teaspoon nutmeg -- freshly ground
1 medium onion -- chopped
1 tablespoon fresh ginger -- minced
1 large asian pear -- peeled, cored, and chopped
1 large apple -- peeled, cored, and chopped
1 cup coconut milk
8 cups vegetable mineral broth
cilantro -- minced

Preheat oven to 425 F.

In a small bowl, whisk 2 tablespoons of coconut oil and spices.

Brush the inside flesh of the squashes with the oil/spice mixture and place cut side down on a baking sheet lined with parchment paper.

Roast in oven 45 minutes, until tender. Remove from oven and cool.

In a large pot over medium heat, add 2 tablespoons of coconut oil. Add onion and saute until golden brown. Add ginger, asian pear, and apple and saute until fruit softens and turns golden brown.

Deglaze pot with 1 cup mineral broth. Add additional 4 cups of broth. Allow to simmer for 15 minutes.

Scoop the flesh of the squashes into the apple mixture. Mash the squash into the mixture.

Stir coconut milk into squash-apple mixture and let simmer for 15 minutes, allowing flavors to blend.

Using a blender, puree the soup in small batches. If soup is too thick, add additional mineral broth while pureeing.

Return pureed soup to stove over low heat, add additional mineral broth to achieve desired consistency.

Season to taste with sea salt.

Garnish with cilantro or ground nutmeg.

TIP: Vegetable Mineral Broth

Over a few weeks I gather most of what I need for a mineral broth. I keep a bag in the freezer where I put vegetable compost such as onion and garlic peels, carrot and celery ends, potato peels, leek tops, and parsley stems. You will be amazed how quickly you gather a pot worth of veggies.

When I make the mineral broth, I add the contents of the freezer bag and then add additional onions, carrots, celery, sweet potatoes, and garlic. I also add a piece of kombu for extra minerals. I then fill the pot with water, bring to a boil, and then let simmer for a minimum of 4 hours.

When you are satisfied with your broth, allow to cool and then strain the veggies and kombu out.

You can use your mineral broth now or freeze for later.