Hello from the homeland!
I had a sort-of sick day recently. Not the kind of sick day where you’re in bed sleeping (or watching I Love Lucy) all day; rather, the kind where you feel some sort of ickyness coming on and tell yourself it’s probably better to stay in and rest than push it and get really sick a day or two later (when you’re supposed to be flying home).
So because I was only sickish, I still had enough energy to make myself some warm, soothing, and slightly spicy soup. This recipe plays around with some hearty spices which some say support healthy and immunity. More importantly though, they’re delicious. Also, this soup allowed me to use up the butternut squash that has been sitting in my pantry and causing me great guilt for the past few weeks.
Don’t worry if you’re not sickish. You can still enjoy this soup.
Spiced Butternut Soup
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 1 cloves of garlic, minced
- 4 c butternut squash, peeled, seeded and cubed (about 1 medium squash)
- 1 c vegetable broth
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon powdered turmeric
- 3/4 c apple cider
- 1/2 teaspoon or so of kosher salt
- cayenne pepper
- yogurt or sour cream (optional)
Heat the olive oil in a large soup pot over medium heat. Sauté the shallots and garlic until they are soft and translucent, about 5 minutes. Add the cubed squash and stir to coat in the oil. Season with a pinch of salt. Add the broth and bring the pot to a boil. Reduce the heat, cover, and simmer until the squash is cooked, about 20 minutes.
Once the squash is tender, puree the soup in batches in a food processor or blender. Add the cider as you puree. Return the pureed soup to the pot over low heat to warm through. Season with salt, and add cayenne pepper to taste. Serve with a dollop of sour cream or yogurt if you like.