½ Butternut Squash
2 celery stalks
½ large onion or 1 medium
3 cloves of garlic (smash once with knife)
1/2 tsp Grated Ginger root
Sea Salt to taste
1 tbsp Olive Oil
Cut Butternut Squash in half, take seeds our with a spoon. Peel with potato peeler. Cut into cubes.
Peel and cut carrots into thick slices
Cut celery into thick slices.
Dice your onion.
Heat Olive Oil in a Medium pot
Add onion and sauté 2 min.
Add carrots celery and garlic. Sauté on med for 2-3 minutes.
Add Butternut squash and grated ginger root (sauté for approx 5 minutes until you see it start to caramelize or sweat)
Add pinch of Nutmeg
Add Veggie broth to about a ¼ inch above your veggies in the pot (make sure it is hot when you add it so it doesn’t drop the temperature)
Simmer on Med/low for approx 20 minutes. ( It is done when the butternut squash pierces easily with a fork)
Add sea salt to taste and pepper if you like.
Turn stove off and use hand immersion blender to puree until nice and smooth.
Serve with a dolop of sour cream on top.
Quick Easy Healthy Tips:
Use organic, local or homegrown ingredients where possible
Veggie Broth Short cut: I don’t have time or patience to make my own veggie stalk so I use an organic low sodium cube and mix with hot water. You can find these in any grocery store in the natural foods section.
I use the other half of my squash to steam for 10 minutes and make yummy baby food. If you want to use the whole squash and make more soup, just double the other ingredients.