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SQUASH SOUP

SQUASH SOUP January 5, 2018  yield 5 quarts

BONE BROTH
I just finished boiling the 40 pound Christmas turkey carcass for 12 hours in a large pot of water with 3 tablespoons of lemon juice. I then drained it and will use the broth for the soup below & freeze the remainder for any future soups, casserole or stir fry.

These have been busy days and I haven’t had a chance to write a post each day as I was hoping! Today is the 5th and I want to share another soup recipe. A friend of ours is having his 3rd radiation treatment for cancer today. He can’t seem to keep heavy foods down so he is enjoying small amounts of pureed soups.

He loved the tomato soup I sent yesterday and today I just put together another of his favorites; squash soup.
Here again I will put in as much nutrition as possible. All those vegetables and herbs will help build up his immune system and help him in this fight.

I had one orange squash left so I also cooked a spaghetti squash. I will use all of the orange one and part of the spaghetti squash for this recipe. The rest of the squash will be saved in the fridge to make a lasagna. I will share that recipe another time.

I removed the seeds, cut each squash into 4 pieces, put them in a pot with 6 cups of boiling water and cooked it on low until I could scrape the pulp out easily.(when cooled down)

Put the following into a large pot:

6 cups of turkey soup broth
1 large onion, chopped
4 cloves garlic, minced
1 cup chopped celery
7 cups squash pulp
2 tablespoons parsley flakes
The liquid from cooking the squash

Cover the pot and simmer for 1 hour. After cooling it down a little, puree it all with a hand blender. Add 2 tablespoons healthy oil (coconut or avocado), parsley, Himalayan or sea salt, & pepper to taste.

HEALTHY FATS
I try to include some healthy fat in each of our meals. In soups & baking I choose avocado or coconut oil as they are okay at higher temperatures. I do buy lard that is natural and not processed to use in baking as well. I usually use extra virgin olive oil in salads.

BUTTER/COCONUT OIL
I use butter mixed with coconut oil to spread on our bread. It has a nice consistency in summer or winter. I melt 1 cup coconut oil. With a hand blender, I blend it together with 1 pound butter. I put this into 5 small pyrex dishes and store them in the fridge. I started to make this when we found out that Melvin has Parkinsons’.

He also eats 2 tablespoons coconut oil with his breakfast each morning. The disease is progressing very slowly so he is still not on meds. He rests more but still ran the combine and tractor this fall. We eat the healthy recipes I share on the website, but for fellowship with friends we go out for dinner once a week where we indulge in some less nutritious foods.

All for tonight! Winnie