Butternut Squash & Ginger Soup
Serves: 6 - 8
¼ cup extra virgin olive oil
1 large onion cut in to ½ inch chunks
1 large butternut squash peeled and cut in to 1 ½ inch chunks
1 medium sweet potato cut in to 1 ½ inch chunks (no need to peel)
4 large cloves garlic smashed and peeled
8 cups chicken or vegetable stock
3 inch piece fresh ginger peeled and finely grated
1/8 teaspoon nutmeg preferably freshly grated whole nutmeg on a microplane
½ teaspoon salt
½ teaspoon freshly ground black pepper
Heat a large soup pot over medium heat. Add olive oil, onions, and a pinch of salt. Cook and stir until onion is translucent, about 3 minutes.
Add squash, sweet potato, garlic, and broth to onion mixture and stir. Bring to boil.
After 15 minutes, add ginger and stir. Cook 5 to 10 minutes more, or until the squash and sweet potato are tender.
Time to puree the soup. If you have an immersion blender with a stainless steel shaft, you can puree the soup right away in the pot. If you're using a stand blender, wait until the soup cools a bit and then puree it in batches. Add nutmeg, salt, and freshly ground black pepper to taste.
Serve with an optional swirl of creme fraiche or sour cream and a sprinkle of pumpkin seeds