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Butternut Squash and Ginger Soup

I’m the opposite of The Soup Nazi – I want everyone to have soup!

I’m one of those girls who likes wrapping up in a blanket in the middle of August. I also will eat soup any time of year. I don’t care if it’s blazing hot outside – I still want soup. And, soup is the number one way I sneak vegetables into my boys. It is also the best way I know how to clean out my crisper. I just toss all those already wilting veggies in the pot with some stock and puree my heart out.

This gem of a soup recipe is tucked away on my blog already in a guest soul food post contributed by my friend, Ashely Olson. I love it so much that I wanted to feature it in the food section of the blog, so here it is! Again, super easy (and cheap!) to make, but delicious – and your fiber, magnesium, folate, vitamin A, B6 and C count will go through the roof! I’m glad to share this delightful recipe with you! Soup for you!

Butternut Squash and Ginger Soup

2 Small or 1 large butternut squash, halved lengthwise and seeded
2 Tbsp olive oil
2 C thinly sliced onion
1 Tbsp light brown sugar
2 Tbsp minced fresh ginger
2 Garlic cloves, minced
Dash of cinnamon
5 C chicken broth (1 quart)
Chopped fresh parsley and sour cream or Greek yogurt for garnish

Preheat oven to 375 degrees. Place squash cut side down on oiled baking sheet and bake about 50 minutes or until very soft. Remove peel and cut into large chunks. Heat oil in large pot over medium-low heat and mix in onion, sugar, ginger, garlic and cinnamon. Sauté until onion is tender. Add squash and broth and bring to a boil. Reduce to medium-low and simmer 10 minutes. Working in batches, puree soup in blender or use hand held immersion blender to puree. Ladle into bowls or cups and season with salt and pepper. Garnish with optional sour cream or Greek yogurt and fresh parsley. Serve with your favorite crusty bread.

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