When I think of pureed soups, I think – “Woo Hoo, my night off!”. They really are a working girl’s ticket out of a night of heavy lifting in the kitchen. Chopping is a breeze – since you’re going to puree the whole thing, you really don’t have to put much effort in getting the right cut. I generally end up throwing everything into a single pot, so clean up is simplified too. But heres the kicker – you can make a huge pot, freeze it or store in the fridge, and your next meal(s) is(are) done!
One of the obstacles I faced on SCD was that my fiber intake reduced significantly. Butternut squash is great at filling in that gap. Its an awesome provider of fiber without much fat. Its also a very good source of potassium and Vitamin C. And as an added bonus, it may have anti-inflamatory properties!
This hearty soup is wonderful – trust me you will enjoy it. And remember – butternut squash, though called a winter squash, is generally available year around (at least in the United States). So keep your eyes peeled!
Butternut Squash Ginger Soup
Ready in: 50 minutes
- 1 small butternut squash
- 1 pound carrots (about 4 – 6 carrots)
- 15 thin slices of fresh ginger (about 1 1/2 inches)
- 3 cloves garlic
- 1 onion
- 1 tablespoon olive oil
- Roughly 3 cups of water
- salt and pepper to taste
1. Roughly chop up the onion. It doesn’t have to be perfect since we will be blending the whole thing in the end.
2. Crush the garlic cloves using the flat, back part of your knife and the base of your palm. You can also just mince it.
3. Peel the butternut squash with a vegetable peeler. Cut in half lengthwise and remove the seeds using a spoon. Chop into large chunks.
4. In a large soup pot, heat the olive oil on medium-high. Saute the onions till they become transparent; about 5 minutes. Add the garlic and saute for another 30 seconds.
5. Add 2 cups water and the butternut squash. Cover and allow it to come to a boil.
6. Meanwhile, peel the carrots with the vegetable peeler. Chop into inch long pieces.
7. Peel the ginger using the vegetable peeler. Slice it into about 1/8 inch thick slices.
8. Add the carrots and ginger into the soup pot. Add salt and pepper to taste. Add a few shakes of cinnamon. Add enough water to just cover everything in the pot.
9. Stir, cover and simmer on medium-low heat for about 20 minutes. The vegetables should be soft and easily pierced with a knife. If not, cover and allow it to simmer for longer.
10. Using a handblender, blend until the soup is a smooth puree. You can also use a regular blender or food processor. Serve hot! I’ve garnished my soup with a little chopped coriander, but that is completely optional.