Ginger Butternut Squash Soup

INGREDIENTS
1 tablespoon olive oil
1/2 cup diced white onion (1/2 of a big onion)
1 tablespoon fresh minced ginger
2 cloves of minced garlic
1 whole butternut squash cut into cubes
4 cups of water
1 chicken consomme cube
1 teaspoon of tumeric
1/2 teaspoon black pepper
1/2 teaspoon sea salt

DIRECTIONS

  1. In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 5-6 minutes. Stir in ginger and garlic and cook for 30-60 seconds, just until fragrant. Measure in squash, water, consomme, tumeric, salt, and pepper. Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
  2. Puree soup using a food processor or regular blender. Return to pot and add water to reduce thickness. Let simmer until ready to serve.
Chloe Moussazadeh