Butternut Squash Soup

 

Makes: 11 cups

Per cup: 61 calories, 15g carbs, 1g protein, 0 fat

Ingredients:

1 large butternut squash (~3 pound squash = 2 3/4 pounds peeled and cubed)

1/2 medium white onion (50g), chopped

4 cloves garlic, sliced

1 1/2 cup almond milk (or preferred milk)

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/3 tsp ground cayenne pepper

1/8 tsp ground nutmeg

6 cup water

salt & pepper to taste

Directions:

* Prepare squash by removing top and bottom

   

* Peel.  Skin is tough due to green fibers.  Make sure to peel past the green stripes. 

 

* Split squash cutting just before it starts to round out.  Split lower section in half.  

       

* Scoop out inside of squash 

   

 * Cut into approximately 1 inch cubes

 

* Saute onions and garlic in pan until onions start to become translucent.  Add squash and continue to cook over medium heat stirring frequently until beginning to brown.  Add 1/2 cup of almond milk and simmer covered until squash is tender, approximately 5 minutes.  

  

 * Place all vegetables in blender and blend well with 3 cups water. Divide in multiple batches if necessary. 

     

* Place mixture in large soup pot adding remaining milk, water, ginger, cloves, nutmeg, cinnamon and cayenne. Add salt & pepper to taste.  Stir to warm without boiling.