Butternut Squash Soup
1 large butternut squash peeled, seeded, cut into chunks
3 large carrots, peeled, cut into chunks
1 quart veg stock plus 2 cups water
1 onion, chopped
2 – 3 large cloves garlic, roughly chopped
5 tablespoons of extra virgin olive oil
Half inch piece of fresh ginger, roughly chopped
Bragg’s Liquid Aminos (or tamari)
Salt and pepper to taste
1. In a large soup pot, heat olive oil and sautée the onions till soft and translucent. Add garlic and ginger and sautée for a few minutes being careful not to burn garlic. Add carrot chunks and squash chunks and pour in the stock plus the water until everything is well covered.
2. Sprinkle in about a teaspoon of turmeric, 3-4 tablespoons of Bragg’s/tamari, and some salt and pepper, and give a stir. Put lid on pot and bring to a boil, then simmer on med-low flame till squash and carrots are soft, about 20 minutes, stirring occasionally. When squash and carrots are very soft, transfer soup to a powerful blender and blend until smooth.
3. Return blended soup to pot, and check seasoning. If needed, add more Bragg’s, salt/pepper, turmeric to taste. Keep warm on low flame, stirring occasionally until ready to serve. Garnish bowl with a drizzle of olive oil when serving. This makes enough soup for about 6 large bowls.
Freezes well, and is hearty enough to be a meal by itself with some fresh crusty bread.<< Back to our blog