It’s been cold here for over a week, not as cold as Chicago- but still cold. There is nothing better to come home to than soup (at least in my opinion). I could probably eat soup every day, different flavors and textures! Since it is winter, and you can see piles of butternut squash at the store- I decided to try this out, and I also had some leftover potatoes, there is nothing like using up all of our produce.
This soup can be as chunky or spicy or thick as you want. The more water you mix in- the thinner it will be. You could cut up the potatoes into smaller pieces, and then you wouldn’t have to puree the soup. Feel free to change it up to your liking. But this is definitely a great soup to try out on a cold winter day!
Butternut Squash and Potato Soup
Adapted from: The Vegan Table Cookbook
1 yellow onion, diced
1 tbsp olive oil
2-3 pieces of ginger, minced
1 tsp cinnamon
5 garlic cloves, minced
2 medium butternut squash, peeled and cubed into 2-inches pieces
2 medium yellow potatoes, peeled and cubed
2 tbsp crushed red pepper
couple of sprigs of cilantro (optional)
In a saucepan, heat up the chopped onion with the olive oil until translucent. Add ginger and garlic, and saute for another couple of minutes. Then add the cinnamon, butternut squash, potatoes and enough water to cover the vegetables. Cover and bring to a boil. Reduce the heat, and simmer for about 30 minutes (or until squash is soft).
Pour the vegetables soup into a blender and process until smooth. Season with salt, pepper and crushed red pepper to taste. I also added a bit of cilantro to give it a fresh taste.