Butternut Squash Soup
Cook Time:
20 min
Prep Time:
10 min
Servings:
_
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large yellow onion,chopped
- 1 pound butternut squash,peeled, seeded, and cubed
- 6 garlic cloves,chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 inch grated fresh ginger
- ½ teaspoon ground black pepper
- 1 green chili
- 1 teaspoon cumin seeds
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
- 32 ounce vegetable broth (less sodium)
- Salt to taste
Directions
- Heat the oil in a large pot over medium heat.
- Add cumin seeds and let it splutter.
- Add onion, garlic, green chili, salt, pepper and sauté until soft, 5 to 8 minutes.
- Add the squash, sage, rosemary, chili powder, turmeric and ginger.
- Cook for 5 minutes.
- Add the broth and bring it to a boil, cover, and reduce heat to a simmer.
- Cook until the squash is tender.
- Let cool slightly and using a hand held blender or a regular blender, blend the mixture until smooth.
- Serve with toasted bread with cheese on top.