Thursday, September 13, 2012

Creamy Butternut Squash Soup

This dish is perfect for a cool fall day. For us living in San Diego, however, we just have to deal with eating delicious fall dishes on super hot days. The days have been very warm recently. I am hoping it cools off a bit so I can bust out my fall clothes!

This soup is very easy to make. This serves 2 very large portions or 4 small ones.

1 large butternut squash, sliced, seeded, and chopped into 1" chunks
1 carrot, roughly chopped
1/2 large onion, roughly chopped
6 cloves garlic
1/4 tsp. ginger
salt, to taste
2 tbsp. olive oil
1/2 c. - 1 c. milk alternative (I used unsweetened almond milk)

- Toss all ingredients except for the milk into a large pot. Cover your pot and heat on medium heat until your squash and carrots become soft and your onions turn translucent. You may want to stir every so often so your ingredients are evenly cooked.
- When your squash looks like it's breaking down quite a bit, add in your almond milk. I would start at 1/2 c. Depending on your own personal taste, you may want a thicker or thinner soup.
- Use a hand blender and blend your soup until it's super creamy. If you want to add in more milk, do it here.
- Keeping soup covered, let simmer for 10 minutes or until ready to serve.

This soup is awesome. Butternut squash has such an amazing flavor that you don't need much else. Serve with crackers, freshly made whole wheat bread, or as is. In any case, you'll most likely inhale this soup like I did.

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