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File in: Oil, Soup

Alexandra Gonzalez's

Creamy Butternut Squash Soup

Serves 4 - 6

  • 1 Medium Butternut Sqash, peeled and cubed
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves
  • 3 Cloves
  • 1/4 tsp. Tumeric
  • 1/2 cup Fresh Cilantro, chopped (Any fresh herb may be substituted.)
  • Salt and Pepper, to taste
  • One Inch Fresh Ginger, peeled and chopped (Ginger Paste or dried ginger powder may be substituted. Curry paste or powder works well too.)
  • Cooking oil, as needed
  • 1 Bay Leaf

In large pot (you will use the same one to boil squash) saute onions in a little cooking oil until transparent. Add garlic, tumeric, cloves, bay leaf and ginger and saute (add a little oil as needed) until the color is golden. If the onion mixture browns it will affect the color of the soup.

Add the cubed butternut squash and 6 cups of water. Add salt and pepper to taste. Boil until squash is soft. Remove the bay leaf and cloves. Do not drain the water. Puree the squash and onions in a food processor or blender, adding the water as needed. This can be done in batches, emptying the pureed squash into a new pot. When the soup has the right consistency, reheat if necessary. Tast for salt! Garnish with fresh chopped cilantro or favorite fresh herb.