Berkshire Butternut Soup
Kate
ingredients
- 1/2 medium-sized butternut squash, peeled and cut into 2" pieces
- 1 white onion, diced
- 1 carrot, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup ginger, peeled and grated
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons sea salt
- 6 cups vegetable stock
directions
- 1
Heat olive oil in stockpot.
- 2
Add onion, carrot, and ginger.
- 3
Sauté until onion is translucent.
- 4
Add butternut squash and remaining spices; add enough stock to cover squash.
- 5
Bring to simmer. Simmer gently until squash is soft.
- 6
Puree with a handheld blender. You can use a countertop blender, but let soup cool slightly first. If soup is too thick, you can use remaining stock and thin to desired consistency.
- 7
Bring to temperature and season with sea salt.
Source: Kripalu
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