Sunshine soup

  • 1 medium butternut squash, halved, seeds removed, unpeeled
  • 2 potatoes, chopped, with skin
  • 1 sweet potato, chopped, with skin
  • 2 large carrots, chopped
  • 1 onion, chopped
  • 6 large cloves garlic
  • 6 cups veggie broth
  • 1 2-inch piece of ginger, grated, or 1 tsp ginger powder
  • 1 2-inch piece of fresh turmeric, grated, or 1 tsp turmeric powder
  • Dash of cayenne, or to taste
  • Salt and pepper to taste
  • 4 tbsp olive oil

Clean and halve butternut squash. Place garlic cloves (leaving skin on them) in the dips in the butternut squash. Drizzle 1 tbsp of olive oil on top and roast in a 400 degrees F oven for about 1 hour, or until flesh is soft. Remove from oven and cool slightly. Squeeze the garlic out of its skin into a bowl, and scoop the flesh from the butternut squash skin. Set aside.

In a large saucepan heat 3 tbsp of olive oil, along with the onions, ginger and carrots. Saute for 5 minutes, then add the remaining ingredients, including the squash. Simmer on medium low for approximately 30 minutes, or until veggies are soft. Remove from heat and cool slightly. Use an immersion blender to puree soup, or use a blender. Soup will keep for up to one week in the fridge.

May 21, 2018