Butternut Squash Soup

I love this soup.  It is easy and fast and cheap, and a perfect way to dose yourself with beta-carotene, especially during the winter months, or any time you’d like.  It’s easy to find almost all of these ingredients at your local farmer’s market, and all these vegetables keep well through the winter.

1 tbsp oil

1 onion, diced

1 1/2 tsp cumin seeds

1 – 2 small butternut squashes, chopped

1 cup chopped carrot, celery and/or potato  (optional)

1 tbsp ginger, minced

2-3 cloves garlic, minced

1 litre of broth (or enough to cover)

yogurt for serving

Heat oil in a large saucepan over medium.  Add onion and cumin seeds and sauté until onion starts to brown and seeds are aromatic, 7-8 minutes.  Add the chopped squash, carrot, celery and potato.  Sauté until vegetables smell lovely, 8-10 minutes.  Add garlic and ginger and stir, allowing them to become aromatic, but not to brown, about 30 seconds.  Then add broth to cover, plus a little more.

Bring to a boil and then allow to simmer until all vegetables are soft and mash easily with a fork.  Carrots will take longer than the squash, so check every 5 minutes or so after the first 15 minutes.

Once the vegetables are soft, puree the soup, adding more broth if necessary to give it a nice consistency–not to thick and not too thin.

Serve with a nice dollop of yogurt in the middle, and perhaps some cumin seeds sprinkled over top that you have sauteed in oil or butter, or maybe a sprig of cilantro.

Serves 4-6


2 thoughts on “Butternut Squash Soup

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