Butternut Squash Soup

Here is Sunday night’s dinner.  I went through a phase (about 10 years!) where I couldn’t even look at pureed soups, because of an unfortunate incident involving carrot soup and morning sickness, but I’m over it!

Here’s a super simple recipe for a velvety, healthy soup.  Serve just a little for an appetizer, or a big bowl for dinner. We had ours with a salad and gluten free cheesy corn muffins.

Butternut Squash Soup:

1 large butternut squash, peeled, seeded and cut into chunks

3-4 cups chicken broth or vegetable stock

1 onion diced

1 clove garlic minced

1 chunk of ginger root minced (about a tablespoon? maybe a little more)

2 tablespoons brown sugar

Put the chunks of squash into a big soup pot, and cover with broth.  Bring to a boil and then turn down to simmer for about 20 minutes.

In the meantime, sautee the garlic, onion and ginger at medium heat in 2 tablespoons olive oil for about 8 minutes, or until the onions are soft and translucent.

When the squash is tender, add the  onion mixture and sugar to the broth, and let cool for a few minutes.

Put the soup into the blender in batches and process.  Be sure to take out the little plastic handle thing in the lid of the blender to allow hot steam to escape, but don’t forget to cover the hole with a dishcloth before you start it up!  Add a bit of salt and pepper.  Yumm!


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