As the weather begins to chill, try keeping your body warm with some comforting soup. I love Butternut squash for its delicious flavor, brilliant color and wonderful health benefits. This recipe is simple to make and soothing for the body with its healing and delicious spices.* You will want: Butternut Squash - 2 medium or 1 large 2 medium-large sweet yellow or white onion 2 large or 3 medium cloves of garlic 4 sage leaves 3 thyme sprigs 1 teaspoon freshly grated ginger 1 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon cardamom 16 oz vegetable broth (more or less depending on how thick you like your soup) 1/2 cup- 1 cup olive oil 1/2 teaspoon sea salt cracked black pepper to taste
Put the whole squash in the oven at 425 to roast, about 40 minutes, until tender. It is finished when your fork can easily slide into the squash and the skin will be well done. While the squash is roasting, chop and saute onions in enough olive oil to coat the pan. Cook until translucent or even burnt, depending on your taste. Add garlic, crushing it first to maximize its flavor. Peel skin off the squash, remove the seeds and add to onion and garlic mixture. Add vegetable broth and remaining ingredients. Cover and let simmer on low for 10-30 minutes, adding more broth if needed. Puree with hand held device or mix in blender and serve!
*Try not to be overwhelmed when you see the amount of spice I've added to this dish. You can add more or less of each ingredient, take out what you don't like or add your own that I didn't suggest. Each time I make this soup I try different flavors depending on my mood, what my body is craving and what I have on hand!