Friday, September 16, 2011

Butternut Squash Soup

So cheap and easy and yummy!


  • 1 butternut squash, peeled and cut into chunky cubes
  • 1 onion (sweet onion works best), roughly cut into strips
  • 5 cloves garlic, peeled
  • enough broth to cover the veggies (chicken is best, but any flavor is fine)
  • salt + pepper, about 1 teaspoon each
  • olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon powdered ginger (or 3 slices fresh ginger)
  • 1 tablespoon brown sugar


  1. In your stock pot, get about 2 tablespoons olive oil hot over medium heat. Add onion, garlic, salt, and pepper. Add ginger if using fresh. Saute until the onion separates and begins to be translucent.
  2. Add squash cubes, powdered spices, and sugar then stir. Cook for about 5 minutes while constantly stirring, to get the process started.
  3. Add your broth. Put in enough broth to cover the food.
  4. Bring to a boil, cover, then lower the heat to medium-low and let it cook for about an hour.
  5. Grab a colander and big bowl: put the colander over the bowl and pour the soup into it.
  6. Put the solid parts into the blender, adding some broth from the bowl if needed, and puree.
  7. Mix broth and puree together in the pot and stir until well combined.
  8. Can and freeze.
I serve this with a dollop of butter and some extra brown sugar on top--but it's totally optional.

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