This soup is sure to warm you up and make you feel great this fall.
· 2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut
· 2 medium onions
· 3 cloves garlic (optional)
· 1 tbsp fresh grated ginger, 1 tbsp ground dried ginger
· 1/4 tsp. each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper
· 3 Tbsp. butter or vegetable oil
· 1/2 tsp. salt plus more to taste
· 8 cups vegetable broth
1. Halve, seed, peel, and cube the butternut squash. Set aside.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and ginger and cook until fragrant, about 1 minute.
5. Add the warm spices into the garlic and ginger butter
6. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
7. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
8. Return the soup to the pot and add more salt to taste.
If you want more protein, mix up to 8 oz. of soft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.