Sunday, April 7, 2013

Butternut Squash & Carrot Soup

Simple,slightly sweet, creamy soup.*
Makes 4 cups

2 Tablespoons oil  (olive, canola)
1 1/2 Tablespoons grated ginger root
1 small onion (chopped)
4 cups butternut squash (chopped)
1 cup carrots (chopped)
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup Almond coconut milk  (or milk  or cream of your choice)

On medium heat, heat oil in a medium pot. Sauté onions and ginger root for a few minutes, add carrots and squash. Sauté for a few more minutes. Add just enough water to almost cover the vegetables. Bring to a boil. Reduce heat, cover, and simmer until vegetables are soft. Carefully blend in blender until smooth. Return to pan. Add milk and heat. I drizzled some almond/coconut milk and sprinkled cinnamon over my soup.  Sprinkle some shredded coconut and cinnamon on top, if you have it. That is what I would have done! 

* This recipe is easily tweaked. Play with the spices to see what you like.