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Squash Soup

Soup soothes the soul, especially when the weather is getting colder and the days are shorter. This recipe in a great last minute soup for a cold night.

 

You will need: 

  • 1 large white or yellow onion
  • 4 cloves of garlic
  • 1 can of pumpkin puree (or butternut squash). DO NOT use “pumpkin pie mix.” This has added sugars. Look instead for “pure pumpkin” or make your own!
  • 1/2 cup of milk (whatever you have–cow milk, coconut milk, etc). If you do not have milk, you can substitute with a tablespoon of melted butter.
  • Ginger (fresh or powdered)
  • Salt and pepper

 

Directions:

  1. Dice the onion and sauté over medium heat with oil until translucent. Add in minced garlic gloves and cook for a few more minutes.
  2. If available, blend or purée the cooked onions and garlic.
  3. Add pumpkin purée, onions and garlic, and milk to a medium sized pot.
  4. Mix in ginger, salt, and pepper.
  5. Serve warm with roasted vegetables.