Butternut Squash Soup

When you start with something as wonderful as a butternut squash it doesn't take many more ingredients to make it into a tasty, heartwarming soup.  This soup comes out quiet peppery (we like it that way), so today I had a watermelon and tomato salad along side to cool things down a bit - a very nice combination.

Butternut Squash Soup
serves 4-6 depending on bowl size :o)

2 Tbs butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
3 lbs butternut squash, peeled, seeds removed and flesh cut into 1 inch cubes
4 cups water
1/3 cup fresh orange juice
1 1/2 tsp salt
1 tsp pepper (or less if you don't like it so peppery)

• melt the butter in a large saucepan over medium heat.  Cook the onions until slightly transparent, about 2 minutes.
• add the ginger, garlic and squash; cook, stirring occasionally, until fragrant, about 6-8 minutes.
• pour in the water and bring to a boil; reduce heat and simmer until the squash is tender, about 20 minutes, stirring occasionally.
• puree the soup in a blender in batches (when pureeing hot liquids you should only fill your blender to half way).
• stir in the orange juice, salt and pepper and serve hot.

 unfortunately I didn't grow butternut squash this year, but next year I will and it will taste even better!!!

don't throw those seeds away. Toss them with a little salt, chili and cayenne pepper and roast in the oven at 350 F, for about 10-15 minutes. Delicious.

little golden nuggets

onion, ginger and garlic - three intense flavours that compliment the squash perfectly.

I LOVE the smell of onions as they cook.

doesn't look much like soup yet, but it will.

as the water boils and then simmers, stir occasionally.

if you don't have a stand blender, an immersion blender will work just as well.

we had ours with a cooling watermelon and tomato salad on the side.