- 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
- 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.
- Add squash cubes, powdered spices, and sugar then stir. Cook for about 5 minutes while constantly stirring, to get the process started.
- Add your broth. Put in enough broth to cover the food.
- Bring to a boil, cover, then lower the heat to medium-low and let it cook for about an hour.
- Grab a colander and big bowl: put the colander over the bowl and pour the soup into it.
- Put the solid parts into the blender, adding some broth from the bowl if needed, and puree.
- Mix broth and puree together in the pot and stir until well combined.
- Can and freeze.
I serve this with a dollop of butter and some extra brown sugar on top--but it's totally optional.