Butternut Soup

A blended soup that highlights the richness and creaminess of butternut squash. Lightly spiced and garnished with cream, this soup is a perfect appetizer or meal.

Serves: 6-8, freezes well 

Prep Time: 15 min

Cooking Time: 20-35 min

Total: 30-40 min 

Ingredients

1 butternut, peeled with seeds and strings removed, cut into chunks
2-3 carrots, peeled and cut into chunks
1 medium onion, cut into chunks
2-3 cloves garlic, diced
4 pieces of celery, cut into small pieces
1 sweet potato, peeled and cut into chunks
2 cups of vegetable broth
2 cups of water
1 tbsp. oil
salt and pepper
1/2 tsp. cinnamon
1/4 tsp. paprika
1/4 tsp. cayenne pepper or American chili powder
1/2 powdered ginger
1 tsp. of honey (optional)
table cream or soy cream to garnish (optional)

Directions

1. In a large pot, heat oil.  Saute garlic and onion until translucent, about 5 minutes.
2. Add water and broth to pot, stir and then add all of the vegetables.
3. Bring to boil with the lid on.  Not all the vegetables have to be covered, as they will be steamed.  Cook for about 20 minutes or until vegetables are soft enough to be pureed.
4. Puree with a handheld blender until smooth.
5. Add spices to taste.  If soup is too thick, add water until desired consistency is reached.
6. Garnished with a sprinkle of paprika or a drizzle of table cream or soy cream.