This recipe was adapted from multiple excellent Squash Soup recipes available on the Internet. Many will add apples or what I consider to be unnecessary complications. Some people do not like very sweet main dishes, so I left the fruit out. Many will add cream, which I am against and will leave to Dr. McDougall to explain. But, due to the richness of the squash, I don't think it even needs soy or nut milk. The subtle harvest flavors and the thickness of the soup, makes this a hearty offering for any season.
Makes two to three servings.
Ingredients:
1/2 of a Butternut Squash
2 to 3 cups Vegetable Broth
1/2 White Onion, chopped
1 Clove Garlic, Minced
Sprig of Fresh Thyme
Pinch of Cinnamon, Nutmeg or All Spice
Salt and Pepper to taste
1 Green Onion, finely chopped
Directions:
1. Saute the Onions and garlic and thyme in about 2/3 cup of broth over medium heat for a couple of minutes until the Onion wilts.
2. Throw in the Squash and add the rest of the broth. Cover and simmer for 20 to 30 minutes until Squash is soft.
3. Remove the Thyme.
4. Puree the Squash mixture.
5. Return to the Soup pot. Add additional broth to desired thickness.
6. Add salt and pepper; Add a pinch of Cinnamon or Nutmeg or All Spice, to taste. Heat for a few minutes.
7. Add Green Onion on top if you like.
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