The natural sweetness of winter squash and other root vegetables like carrot, rutabaga, parsnip, turnip, sweet potato, yam, and pumpkin helps keep us nourished and grounded as the cold and dry of autumn and winter sets in. These vegetables are wonderful for the spleen, which can be taxed at this time of year.
This soup is delightfully easy to make and can be modified by adding different root vegetables, spices and liquids to create a new experience every time. Have fun!
- 2 medium butternut squash
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 inch piece ginger, shredded
- 5 cups broth (vegetable or chicken)
- handful of parsley, chopped
- seal salt, pepper, lemon and honey
- Preheat oven to 425°F. Cut squash lenghwise, scoop out the seeds and lightly baste with melted butter or olive oil. Place face down on a baking sheet and roast until soft (50 min).
- Saute onions, garlic and ginger in pan in a small amount of butter or oil for 3-5 minutes.
- Scoop out insides of squash into blender. Add sauteed onion mixture and broth and blend.
- Add salt, pepper, honey and a squeeze of lemon to taste.
- Lightly heat on stove top and serve warm with chopped parslery as a garnish.
Makes 6 – 8 servings. Enjoy!