Wednesday, October 31, 2012

Butternut Squash Soup

Here is a quickie blog post featuring butternut squash soup......there are many ways to make squash soup and you really can't go wrong. You can keep it simple or jazz it up...but anyway you cut it it is super fast and super easy. Here is what I did:

First I minced a large onion, an inch of fresh ginger and 2 cloves of garlic.  Next, I sauteed all of that in about a TBS of coconut oil.   Then I took 2 medium butternuts and cut, peeled, seeded and chopped them up and

                   I tossed them in the pot with the onion mixture, stirred them around a bit and

I added all the homemade chicken stock that I had which was about 5 cups.
 Store bought chicken or vegetable stock can also be used  if you prefer.

Then I added about a tsp of  sea salt, if you'd like to add some spices like cinnamon or nutmeg now is the time.....Then I cooked all of this for about 20 or 30 minutes or until the squash was thoroughly tender.  Next I took out my immersion blender (sorry I don't have a picture) and I blended the soup right in the pot. If you don't have an immersion blender than you can transfer all of this to the blender and whiz it up that way. If the soup is too thick you can thin it with water, stock , almond or coconut milk or any other type of milk you might have on hand.

                                                             Serve warm and enjoy!

                                     To view a printable version of this recipe click here