Butternut Squash Soup
3 tablespoon olive oil
1 medium onion, chopped
1 tablespoon ginger, chopped
3 cloves garlic, peeled
1/4 teaspoon ground sage
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
3 cups vegetable broth
1 medium butternut squash (about 2 lbs) peeled, seeded and cubed
salt and pepper to taste
chives for garnish
Over medium heat saute onion and olive oil until onion is clear. Add garlic and ginger. Saute about 5 minutes. Add sage, cloves, cinnamon. Add broth and cubed squash. Raise heat and bring to a boil. Reduce heat, cover and simmer for approx. 30 minutes or until the squash crushes easily against the side of the pan with the spoon. Transfer the soup to a blender and puree. Transfer back to pot and heat thoroughly. Season with salt and pepper to taste. Garnish with chopped chives.
SO HOW'D IT GO?
This soup was deelish. I mixed it up a bit and added half a VERY large carrot, and instead of the seasoning (sage, clove, cinnamon) I briefly brewed a chai tea bag in the veg broth. I was feeling adventurous I guess, but it turned out WONDERFULLY aromatic. We ate it with a light salad & some bread for dipping. Yummm. It will def go into my list of regular soups :) Esp for the fall!
YUM!! delicious on a cool fall day.
This was really good. I did not have cloves, but it still turned out great and lasted me a very long time.