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here and here. I recently was told by my Dr. that I could almonds again. To a nut'aholic like me, who has not been able to have any nuts since January, this piece of news was enough to cause some crazy dance moves in celebration. I came from that visit, my mind racing with all sorts of concoctions I can achieve with some almonds. Here is the result.
Roasted Delicata Squash Soup
For the Broth
2 quarts water
1 whole chicken, cleaned
2 bay leaves
4-6 kefir lime leaves
3 lemon verbena leaves
6 cardamon pods
Place all in a large pot, cover and simmer for an hour. Turn off heat and let cool covered for 20-30 minutes. With tongs, carefully remove the chicken and place in bowl to be pulled. Strain the broth and set aside.
For the Soup
6 cups chicken broth
2 Delicata squash, roasted (you can also use Butternut)*
1 tbsp ginger, grated
1 tbsp olive oil
2 apples, roasted (any of your favorite sweet kind)
or 1/2 apple sauce, unsweetened
1/4 cup almond butter, unsweetened
1 1/2 tsp sea salt (adjust to taste)
1 tsp coriander, ground
Juice of one lemon to finish
Handful of fresh thyme to finish
In a large pot, over medium heat sauté the ginger with the olive oil for just under a minute. In a high powered blender, add broth, squash, apples, almond butter and bring to a liquid. Pour over the ginger, add the salt, spice and pulled chicken and bring to a gentle simmer for 15 minutes. Adjust seasoning to taste. Turn off heat, pour lemon juice and add thyme. Enjoy!
* To roast the squash and apples, slice in half, clean out the seeds, place on a baking sheet and roast at 400˚F for about 30-40 minutes until tender. Sizes must be similar to finish roasting at the same time. Note, I use the squash unpeeled, but you can peel if you desire.