Butternut Squash Soup
Serves: 6 to 8
Prep Time: 15 min
Cook Time: 40 min
Ingredients
2
Onions, diced
6 Cloves
Garlic, peeled
3 Pounds
Butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 Tablespoon
Fresh ginger, minced
1
Bay leaf
7 Cups
Vegetable stock or water
1/2 Cup
Orange juice
1 Tablespoon
Orange zest
1 Teaspoon
Cinnamon
1 Tablespoon
Soy sauce
1/2 Teaspoon
Nutmeg
Directions
1
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock.
2
Bring to a boil and then simmer gently for about 30 minutes.
3
When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg.
4
Simmer another 5 minutes.
5
Puree with an immersion blender or place in a blender jar and process until smooth.
6
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.
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