Sweet Squash Soup

1 butternut squash
1 pie pumpkin 
1 tbsp olive oil 
1 onion, diced
1″ ginger, minced
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
1 tbsp fresh thyme
1 bay leaf
2 cups veggie stock
¼ c maple syrup
½ c cream

Preheat oven to 400 degrees.  Pierce squash + pumpkin several times with a sharp knife, place them on a baking sheet and bake for one hour or until fully cooked.   Once the squash + pumpkin are cooked, carefully (they will be incredibly hot) cut them open to scoop out and discard the seeds, then scoop the flesh out of the skin.  Set aside.

In a large soup pot, heat olive oil on medium heat.  Saute onion, ginger, nutmeg, cinnamon, all spice, bay leaf and thyme until onions are tender and translucent.  Add squash, pumpkin, veggie stock, maple syrup and cream, stirring well.  Then blend in the blender until smooth, adding water if needed for thinner consistency.  Place back into the large soup pot, cooking on medium until fully heated.   Garnish with fresh time + a sprinkle of all spice or cinnamon depending on what you like more!

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