Corn, Squash and Thyme Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Last summer my DH grew some Maxima squash and we got several out of the patch. These are huge squash. They have a very mild taste so its best to add them to something else. I came up with this soup recipe to use it up. You can even add this cooked (and pureed) to spaghetti sauce. I use coconut oil to cook in because it doesn't go rancid when heated like so many other oils do. Ingredients:
1 tablespoon coconut oil |
1 large sweet onion (chopped) |
2 teaspoons dried thyme |
1 tablespoon vegetable soup bouillon (i used organic better than bouillon base) |
1/2 cup dry white wine |
1 tablespoon tamari soy sauce |
5 cups low sodium chicken broth |
8 cups squash (cooked) |
1 (14 ounce) can coconut milk |
1 (10 ounce) bag frozen corn |
pepper |
Directions:
1. Saute the onion in the coconut oil until it's soft. About 8 minutes.
2. Add the thyme and stir, add the bouillon and stir it around. It will stick to the pot bottom, add the wine and de-glaze the pot. Simmer for 2 minutes.
3. Add the tamari sauce, chicken broth and stir well to mix. Simmer for about 5 minutes.
4. Add the chicken broth and squash. Stir well and simmer for about 10 minutes.
5. Add the coconut milk. Stir and simmer for 5 more minutes.
6. With a hand blender puree the soup.
7. Add the corn, salt and pepper.
8. Serve hot.
9. Bon Appetit.
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