It’s the season in the Ohio Valley where we dress for winter in the morning, fall at lunch, and by late afternoon it feels like summer. I wouldn’t have it any other way!
This time of year, I always seem to make and crave soups. I’ve already made chili, tomato & roasted red pepper soup and taco soup with cauliflower. I’ve had lobster bisque from Uncle Pete’s and a delish butternut squash soup from the Public Market. When I saw my friend, Alex, okay this recipe for butternut squash soup, I thought it sounded great. With simple ingredients and only a few steps, it fits the mold as a great feature in this food column. The soup I had this week had some cumin in it and I thought it was a great addition. The recipe below is a Whole30 recipe for those who follow that diet.
Alex and I were in Leadership West Virginia together last year and she’s such a smart and lovely lady that I miss dearly. Thanks for letting me share this recipe, Alex!
Ingredients:
- 3 T butter or coconut oil (I used ghee)
- 1/2 C diced onion3
- Diced seeded peeled butternut squash (I used probably 3/4 of a large squash, to get 3 C, but this recipe is worth doubling or tripling!!)
- 2 cloves garlic, minced
- 1/2 t ground ginger
- Chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Directions:
- In a large pot, melt cooking fat over medium heat to coat bottom of pot.
- When fat is hot, add onion, cooking until translucent (2-3 min).
- Add the garlic, squash, and ginger, stirring until garlic is aromatic (~1 min).
- ADD chicken broth and bring to a boil over high heat. Boil until squash is soft, about 10 min.
- Remove pot from heat.
- In one or two batches, transfer to a food processor (I used an immersion blender all in one batch in a large mixing bowl, and it worked perfectly).
- Blend until smooth in texture.
- Return puréed soup to pot.
- HEAT soup over medium high heat until it thickens enough to coat the back of a wooden spoon, 7-10 min.
- Season with the salt and pepper.
- Enjoy!!!
