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Spiced Butternut Squash Soup

Spiced Butternut Squash Soup—Makes six servings


2 tablespoons EVOO

1 onion, chopped and diced

2 garlic cloves, chopped

Fresh ginger, 1 inch, grated

½ teaspoon turmeric

Dash of black cracked pepper

2 carrots, peeled and chopped

1 tart apple, cored, peeled and chopped

Butternut Squash, chopped

3 cups, water


Heat EVOO over medium heat. Add onion and garlic cloves. Cook until tender. Add grated, fresh ginger (two tablespoons), turmeric, three dashes of cinnamon and cardamom, and a dash of ground cloves. Saute for a minute, add carrots, apple, butternut squash, and water. Bring to a boil; partially cover, and reduce to simmer for twenty minutes. Season as desired. Let cool slightly. Working in batches, puree until smooth in blender.

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