ButteryNut Squash Soup
No butter here! This one is named for being one of the richest, creamiest, most flavorful soups I've made to date. 'Tis the season for squash, so please enjoy!
2 lbs butternut squash, peeled and cubed
1 apple, peeled and diced
1 yellow onion, chopped
1 tsp ground ginger
salt + pepper
½ cup skim milk (optional)
1. Heat 2 tbsp of olive oil in a large soup pot. When the oil is smoking, carefully add the squash, apple, onion, ginger, and salt and pepper to taste.
2. Cook the vegetables until they are lightly browned on the outside, stirring constantly so they don’t burn.
3. Add just enough water to cover the vegetables, about 1 cup. When the liquid comes to a boil, reduce the heat to medium and cover the pot.
4. Cook 10-15 minutes. When the squash is tender, turn off the heat.
5. Carefully ladle the cooked vegetables into a blender, adding enough water to reach only halfway up the vegetables.
6. Making sure the lid is on tightly (hold shut with a kitchen towel – this is very hot!), start pureeing the soup, stopping to add liquid (milk or water) as needed. Do this until the soup reaches your desired consistency.
7. Garnish with whatever fresh herbs you like -- I chose cilantro. A little bit of sage would probably work well, too!