It’s Thanksgiving!
And soup season!
And this soup is everything you need this week and beyond.
It’s luxuriously creamy without heavy cream, complexly flavorful with warming, aromatic, antioxidant rich spices and super good for your body, mind and soul. I hope you dig it.
Happy Thanksgiving!
Speedy Spiced Butternut Squash Soup
RECIPE
Yield
serves 4
Ingredients
- 2 tablespoons of olive oil
- 2 tablespoons of butter or vegan butter
- 1 yellow onion, diced
- 1/2 teaspoon minced ginger
- 1/4 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon Ceylon cinnamon
- Salt and pepper
- 4 cups chopped butternut squash
- 3 cups of chicken or vegetable stock
- Pinch of cayenne pepper
- Microgreens for garnish
Method
Heat the oil and 1 tablespoon butter on a medium high flame until the butter is melted and the oil is shimmering. Add the onion and saute for 3 minutes until translucent. Add the ginger and saute for a minute. Add the spices, salt and saute for a minute.
Add the squash and sautee to coat with the spiced onion mixture. Add the stock and cover. Bring the mixture to a boil then lower to a simmer and cook for 10 minutes until the squash is fork tender. Blend with an immersion blender or in a food procesor until smooth. Add the remaining butter and stir well. Adjust salt to taste. Ladle into bowls, top with a dusting of cayenne and sprinkling of microgreens and dig in!
