Here’s a yummy-looking recipe that takes advantage of the beautiful and nutritious Fall produce that is now showing up in our markets. The recipe comes from Annmarie Butera Cantrell, a local natural foods chef and chapter leader for the Weston A. Price Foundation. Enjoy!

Cumin Scented Butternut Squash Soup with Cilantro

4-6 servings

1 large butternut squash
1 tablespoon extra virgin olive oil
Celtic Sea salt
1-2 tablespoons coconut oil
3 teaspoons ground cumin
1 teaspoon freshly grated ginger
1 dash fennel seeds
1 dash cinnamon
1 onion thinly sliced
2 garlic cloves, minced
2 large carrots, diced
1 bay leaf
Up to 5 cups of chicken stock, vegetable stock or water
¾ cup chopped fresh cilantro
1 lime, sliced into rounds
Celtic Sea salt

Preheat oven to 375. Halve butternut squash and remove seeds. Rub with olive oil and sea salt and lay face down on baking sheet. Roast for 45 minutes or until soft.

In a soup pot, heat coconut oil. Add cumin, ginger, fennel and cinnamon and stir for 1 minute to release aromas. Add onion and garlic and sauté 2-3 minutes. Add carrot and bay leaf and stock to cover. Bring to a boil. Reduce heat and simmer for 20 minutes.

When squash is cooked, remove the flesh and add it to the soup pot. Add more stock to cover the squash Cook for a further 5- 10 minutes. Put half of the soup mixture in the blender with enough stock to make a loose puree. Repeat with the other half. Alternately, use an immersion blender in the pot to puree the soup.

Return soup to pot and add salt to taste. Add stock to get desired consistency. Stir in cilantro. Serve garnished with lime.