Butternut Squash Soup Recipe

Because I love my friend Jenny's butternut squash soup SO much (almost as much as I love Jenny!) and because she was nice enough to share it with our "BOB" book club), I thought I'd "pay it forward" and share it with y'all!  If you've never attempted squash soup from scratch, give it a try.  All types of squash are currently available at our Chico Farmer's Market, S&S Produce, Chico Natural Foods etc.  If you have a crockpot (aka "slow cooker"), you might try my trick of sticking the whole squash in it on "low" for 4 - 6 hours (depending on size of squash) with a tablespoon of water.  Much easier to scoop & peel! 


Squash Soup (bright, delicious & nutritious!)

SAUTE in a pot until golden:  2 Tblsp each sesame oil, olive oil and fresh ginger (peeled & grated)
2 Cups minced onion
ADD:
8 Cups butternut squash, peeled, seeded & cubed*
4 Cups water
BRING to boil and add 2 Tblsp powdered vegetable broth
SIMMER 20 min. or til squash is soft.  Cool 10 min., then puree in blender til smooth.
STIR in 2 1/2 Tblsp fresh lemon juice, 1 tsp each ground coriander & nutmeg, 1/2 tsp each ground cinnamon & powdered cumin.
GARNISH with cilantro leaves (optional: sour cream or plain yogurt) and serve!

*OR cook the squash whole in a crockpot with 1 Tblsp water for 4-6 hours or until easily pierced with a fork, let cool, then peel and scoop seeds.  Saute other ingredients and blend all.