Easy butternut squash soup
I was at the farmers market yesterday and the butternut squash was on full display.
It inspired me to make this soup. It’s quick and easy. It’s perfect to start a meal, or serve it with a salad and some crusty alkaline spelt bread and you have a delicious meal.
1-2 butternut squash, about 4 cups of squash
1 Tbsp.olive oil
2 Tbsp. clarified butter
1 onion, chopped
2 cinnamon sticks
Pinch of cloves
½ tsp. sea salt
5- 7 cups vegetable stock
Heat oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash flesh side down on a oiled baking sheet. Bake for 45 minutes. Set aside to cool.
While the squash is baking;
Melt the butter in a large soup pot. Add the onions, salt, cloves and cinnamon sticks. Cook over low heat for approx. 30 minutes, until the onions are a light golden color.
Remove the cinnamon sticks, and discard them.
Using a spoon, scoop out the cooked squash. Add to the onion mixture and stir. In small batches, blend the squash with the onion mixture and a little of the stock until all of the ingredients have been puréed. Transfer to the pot, adjust seasoning and add enough stock to form a good consistency. If you want a thicker soup, use less stock, if you prefer a thinner soup, use more stock. Heat soup thoroughly before serving.
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