Butternut Squash Soup
Prep: 15 minutes Cook: 40 minutes
By Alex Bury
- 2 onions, chopped
- 6 cloves garlic, peeled
- 3 pounds butternut squash, peeled, de-seeded, and cut into 1 inch cubes
- 1 tbsp ginger, minced
- 1 bay leaf
- 7 cups vegetable broth or water
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1 tsp cinnamon
- 1 tbsp soy sauce (optional)
- 1/2 tsp nutmeg
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and broth or water. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.