Butternut Squash Soup


Butternut Squash Soup

Makes 8 portions


1 medium butternut squash  (4 cups of cut up squash)

2 medium carrots, cut up

1 medium onion

½ leek chopped

¼ stalk of celery

1 Tbsp freshly chopped ginger

½ cup rice

1 quart of chicken or vegetable stock

1 cup coconut crème

½ cup sour crème or crème fresh

2 Tbsp butter

2 tsp Chef Josef’s Tarragon Citrus blend or Chef Josef’s Curry Basil blend


Glaze onion, celery and leek in butter. Add in the butternut squash, stock and rice. Simmer until everything is soft, approximately 45 minutes. Puree everything. Add seasoning and coconut crème, and bring to a simmer. Garnish with sour crème or crème fresh and serve.