Butternut Squash soup


1 butternut squash, about 5lb, cubed⠀
2 tbsp Drop of Life extra virgin olive oil⠀
2 large onions, chopped⠀
6 – 8 garlic cloves, minced⠀
6 cups chicken broth ⠀
1 tsp brown sugar⠀
1 tsp mild curry ⠀
1 tsp oregano ⠀
½ tsp cinnamon ⠀
¼ tsp nutmeg ⠀
Salt pepper⠀
1 bay leaf⠀
garnish with fresh basil (optional)⠀

Preheat oven 350F. Cut squash into 1 inch cubes (takes a bit but will cook faster). Toss with 1 tbsp of olive oil and spread on baking sheet lined with parchment paper. Bake for 25 to 30 min until tender.⠀
Allow the squash to cool, meanwhile, in a large pot heat 1 tbsp of extra virgin olive oil over medium heat. Add onion and garlic, saute for 5 min. Add sugar and spices, stirring for 2 min. Combine all ingredients in a food processor and puree in batches. Return soup to large pot, add bay leaf and heat for 20 min. Remove bay leaf, add fresh basil if desired, and drizzle with extra virgin olive.⠀

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