MOVE OVER MEAT MONDAYS- BUTTERNUT SQUASH SOUP

Happy Move Over Meat Monday!

Today is another comforting soup for the fall and winter to try.  I went to a raw food demo last week at Whole Foods and tried a raw version of butternut squash soup and it was INCREDIBLE!  I'll see about posting the recipe here for that alternative in the future.  In the meantime, here is a warm one that sounds good to give a shot from vegweb.com!

BUTTERNUT SQUASH SOUP

INGREDIENTS (use vegan versions):
3 tablespoon olive oil

1 medium onion, chopped

1 tablespoon ginger, chopped

3 cloves garlic, peeled

1/4 teaspoon ground sage

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

3 cups vegetable broth

1 medium butternut squash (about 2 lbs) peeled, seeded and cubed

salt and pepper to taste

chives for garnish
DIRECTIONS:

Over medium heat saute onion and olive oil until onion is clear. Add garlic and ginger. Saute about 5 minutes. Add sage, cloves, cinnamon. Add broth and cubed squash. Raise heat and bring to a boil. Reduce heat, cover and simmer for approx. 30 minutes or until the squash crushes easily against the side of the pan with the spoon. Transfer the soup to a blender and puree. Transfer back to pot and heat thoroughly. Season with salt and pepper to taste. Garnish with chopped chives.

Serves: 4-6

Enjoy!

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