Oh chilly weather! You are just making me so happy. Let the warm weather foods commence! Butternut squash soup is one of my favorite things for this time of year. Not only is it amazingly comforting, but it’s also incredibly healthy! This version contains no added butter or cream, and trust me you won’t miss it. Plus, it freezes perfectly, so feel free to make a giant batch and store it away for later in the season.
Butternut Squash Soup
-1 large butternut squash
-1 medium yellow onion, diced fine
-2 inches ginger, minced
-2 tsp olive oil
-6 c. chicken stock
-salt and pepper to taste
-cashew and green onions to garnish
Peel and roast the butternut squash until fork tender. Often the peeling and cutting can seem almost impossible, so I like to pierce mine with a fork first and microwave it for about 3 minutes before peeling it, cutting it in half, and removing its seeds. Then place it in a 400° oven for about 45 minutes. Next chop it into chunks.
While the squash is cooking, dice the onions and ginger, and get them in a large pot with the olive oil. Cook them over a low heat until the onions are translucent. Then add the squash and the stock. Let this simmer for about 45 minutes. Then puree the soup with an immersion blender or in your regular blender, but if you are using your regular blender be very careful! You don’t want your blender to explode on you while you’re blending a hot liquid, so proceed with caution. I like to just blend a little at a time and hold the top of my blender down with a kitchen towel.
Return the soup to your pot and season it with salt and pepper. Garnish with chopped
cashews and green onions. Enjoy!