Serves 6-8
Ingredients:
1 Tbsp. Olive Oil
1 Onion, diced
2 Celery Stalks, diced
2 Garlic cloves, minced
1 Tbsp. fresh ginger, minced
1 Tart apple, cored and diced
20 oz., Butternut squash, chopped
16 oz, Chicken or vegetable stock
Dash of cayenne pepper
Dash of cinnamon
Pinch of nutmeg (if you like)
Dash of cumin or curry powder(optional)
Salt and pepper to taste
Method:
Heat olive oil, in a dutch oven or soup pot, over medium heat. Add onion and celery and cook until translucent. Add ginger, garlic, apple, and seasonings, and cook until fragrant. Add squash, and stock. Bring to a boil, reduce heat to simmer and cover partially with the lid. Simmer for about 20 minutes, or until squash is tender. Using an immersion blender, puree the soup until smooth. Alternatively, you may use a blender, and blend soup until smooth.
Be sure to give your soup a taste, and adjust the seasoning as necessary.
Enjoy!