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Butternut Squash Soup
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Ingredients (use vegan versions):
- 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
Directions:
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.
Serves: 4-6
Preparation time: 45 min.
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