Turmeric Buttercup Squash Soup with Sautéed Kale & Beet Greens
Quarter 1 large buttercup squash (butternut or 2 acorns would work too), remove the seeds and place on a parchment-lined sheet pan. Roast at 350 degrees until very tender. Set aside to cool. When cool, scoop the flesh away from the skin into a bowl. N.B. I did this part on the weekend, when I had more time and kept the squash in the fridge until tonight.
2 Tbsp coconut oil
1 large onion, diced
3 stalks of celery, finely chopped
1.75 liters water
flesh of 1 large roasted and cooled buttercup squash
2 - 4 Tbsp ground turmeric
salt and pepper to taste
1 can coconut milk
In a stock pot, heat the coconut oil over medium heat. Add the onion and celery and cook until onion is translucent. Add the water, squash, 2 Tbsp turmeric, and 1 tsp salt. Stir in coconut milk. Bring to a simmer and cook for 15 minutes. Remove from heat. Puree with hand blender. Test for salt and add pepper to taste. If you wish to add more turmeric, do so gradually, making sure to keep the soup very hot while doing so.
For the greens, I simply sauteed 3 cups each of finely sliced kale and beet greens with 1/4 cup chopped fresh chives in 2 Tbsp coconut oil until the greens wilted. I then salted to taste.
Ladle soup into bowls and top with sauteed greens. YUMMMMMMMY !!