Butternut Squash and Ginger Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, large
  • 4 large cloves Garlic
  • 3 piece Ginger, fresh
  • 1 Onion, large
  • 1 Sweet potato, medium

• Canned Goods

  • 8 cups Chicken or vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 Creme fraiche or sour cream and pumpkin seeds

Found on pinchandswirl.com

Description

Directions

• Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.
• Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil. After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.
• Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If youre using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.
• Serve with a swirl of creme fraiche or sour cream and a sprinkle of pumpkin seeds.
• Makes 6-8 servings