Sunday, March 24, 2013

Spicy Butternut Squash Soup

Makes 4 servings.

1/2 -1 tsp garlic
1 onion, chopped
1 TBSP Olive Oil or Butter, which ever you prefer
1/2 - 1 tsp ginger, I prefer chopped fresh
1/2 - 1 tsp nutmeg
1/2 - 1 tsp sage
1 - 2 tsp cinnamon
1/2 - 1 tsp pumpkin pie spice
1 - 2 tsp black pepper
4 No Sodium chicken powder packets,
       (or 4 cups low sodium chicken broth)
1 - 2 teaspoon chili powder, preferably Ancho
1/8 - 1 tsp red pepper flakes
1 - 2 TBSP of brown sugar
4 - 5 cups water
2 medium  or 1 large butternut squash, peeled and cubed (about 8 cups) 

Saute onions and garlic in Olive Oil or Butter, or cover and cook for one minute in the microwave, naked.

Mix spices and chicken broth powder with water and add to sauted onions and garlic. (Red pepper and Ancho chilli powder amounts vary depending on how spicy you like your soup.)

Add in cubed butternut squash.

Cook in crock pot all day, or for a few hours on the stove until the squash is soft.

Put soup in your blender or Vita Mix and puree.  Simmer for 10 minutes and serve.

 We had this for dinner tonight and it was delicious. Above is a picture of the leftovers ready for lunch tomorrow.

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