Monday, September 24, 2012

Butternut squash soup

It's starting to feel like fall! Time to put that 10-liter soup pot to work.

2 tbsp olive oil
2 large onions, chopped
1-2 tbsp fresh ginger (optional)
4 small-medium butternut squash, seeded, peeled & chopped
Salt + pepper
2 cups vanilla or plain almond milk
Cinnamon, to taste

Photo from WikiMedia Commons
Heat olive oil in a large soup pot on medium-high heat. Add onions and cook, stirring often, until they soften a bit (5 min). Add butternut squash, ginger, salt and pepper. Cook, stirring often, until squash begins to soften (10 min). Add almond milk and enough water to just cover the veggies. Bring down to a simmer and cover for 20-30 min or until all veggies are tender. Add cinnamon and more salt + pepper to taste. Blend with an immersion blender if you have one, or let the soup cool a bit before pureeing it in a blender or food processor. I like to puree this soup just enough that it gets creamy, but not enough that it loses all texture. Enjoy!