Butternut Squash Soup

16 Jan

Friends love soup.

Oh no, someone ate too much soup!

A favorite for all. Even our precious semi-vegan, always-inspiring roommate Kate came home and asked for a bowl. This is a good soup for the dark days of winter when you forget how sunlight feels. When the bright orange color of the soup might awaken your senses…

Sorry.This post intro is getting dumber by the sentence. It’s Thursday night. It’s dark and snowing and I’m tired and I just watched two episodes of Top Chef alone while drinking Red Stripe and eating Ramen Noodles and I don’t know what I want to do with my life.

Right, so, ladies and gentlemen… drum roll… Bitternut Squash Soup*

*It’s not really called “Bitternut” fools. It’s a joke, as in I was Bitter. But no one got it, so I changed the title. Maybe the joke’s on mehhhh.
What You Need:

olive oil
1 yellow, medium sized onion
2 to 3 tablespoons of minced fresh ginger
1 butternut squash peeled and diced
1 sweet potato and a yam or two… which combined are about the sizeof the squash
6 cups of water
chicken or veggie stock
salt and peppa

1. Heat the oil in a soup pot over medium heat. Add the onion andcook, stirring, until tender, about 5 minutes. Add the ginger and stirtogether until fragrant, about 1 minute. Add the squash, sweetpotatoes, regular potato, and water or stock, and bring to a simmer.Add salt to taste, reduce the heat, cover and simmer 30-45minutes, oruntil all of the ingredients are thoroughly tender.

2. Takeout the soup in batches and blend… for thicker soup, youwon’t include all of the broth, but make sure you get all the gingerand onion for extra deliciousness!!

3. add salt and pepper to taste.


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