Perfect for the changing seasons, packed full of ingredients that will help ward off common colds, and abundantly available this time of year, squash soup makes a very inexpensive and crowd-pleasing dish. Such a simple recipe to make, the ginger is the wonderful kick that the versatile squash needs. (By the way, often considered a vegetable for cooking, did you know squash is technically a fruit?)
Ingredients – Use Organic Options When Possible
Serving size: about 3 bowls of soup
- 2 lbs of any squash, in roughly 2 inch square pieces
- ½ red onion, roughly chopped
- 3 cloves of garlic, sliced
- 2 thumb size pieces of ginger, sliced
- 1 orange
- 2.5 tablespoons of extra virgin olive oil
- 1 lemon/ lime
- Sea salt and freshly ground black pepper
- Honey to taste
Place the onions, garlic, and ginger in a pot. Add the olive oil and the zest of half an orange. Turn the heat medium to low, and let it cook slowly for 10 minutes, stirring occasionally. There should be no coloration, so be careful with the heat.
After 10 minutes, the mix should be soft and translucent. Add the squash and a pinch of salt, along with enough water to cover the squash. Cook over a high heat until the squash is very soft (about 15-20 minutes). Then place it in a blender and blend until completely smooth.
Season generously with salt and black pepper. Then add a little squeeze of honey and a squeeze of lemon. Taste again, and adjust accordingly.