Butternut Squash Pureed Soup


2 tablespoons
coconut oil (enough to coat the bottom of a large soup pot)
onion (chopped)
1 tablespoon
ground cumin
1 teaspoon
ground cardamom
1⁄8 teaspoon
cayenne pepper
butternut squash (peeled, seeded and cubed)
yellow summer squash (or 2 parsnips for a sweeter soup; diced)
carrots (roughly chopped)
1 1⁄2 quart
vegetable stock
large servings


IIMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.   

Melt the coconut oil over medium heat. Add onion and saute for 5 minutes until translucent. Add the spices, stir and saute for one minute. Stir in the chopped vegetables and saute for another minute. Add the broth, bring to a boil, reduce heat to low and simmer for about 15 minutes until butternut squash is soft. 

Remove from heat and carefully process with an immersion blender, food processor, or traditional blender until smooth. (Recipe♦229)