BUTTERNUT SQUASH SOUP

I sometimes buy a three pound tub of cubed butternut squash from Costco.  Because the squash is already peeled, seeded and cubed, it doesn't take much effort to use in a variety of ways.  I like to bake the cubes on a cookie sheet in the oven as one of my vegetables for supper.  I sometimes add a little bit of oil or maple syrup to the cubes before baking.  I have posted several recipes in the past using squash.  One recent Saturday I made soup using the cubed squash and it was very good.  I did like adding apple to it as one of the ingredients for the soup.

Butternut Squash Soup

INGREDIENTS:

1 - 2 tbsp butter

1 clove garlic, minced

1 medium onion, chopped

1 tbsp ginger root, minced

1 - 2 pounds butternut squash, peeled, seeded and cut into chunks

1 apple, cored and cut into chunks

1 carrot, thinly sliced

4 cups chicken broth (or vegetable broth)

1/2 tsp salt

1/4 teaspoon pepper

dash of nutmeg

1/4 cup milk or cream or non-dairy milk

DIRECTIONS:

Melt butter in large pot, over medium heat.  Add garlic, onion and ginger root.  Cook and stir for about 10 minutes, or until soft.  

Add broth, squash, apples and carrot. Cover and simmer for about 30 minutes, or until very tender. 

Purée soup using a handheld immersion blender.  Or use a regular blender and do it in small batches.  Return pot to stove and re-heat on medium-low heat.   Add seasonings and milk/cream and heat until steaming, stirring as necessary.

Modified from www.mennonitegirlscancook.ca