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.