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1
If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds.
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2
Peel it and cut it into 1-inch chunks.
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3
Heat the oil in a large soup pot over medium heat.
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4
Add the onion and cook until it softens, about 5 minutes.
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5
Add the garlic and ginger root and cook until fragrant, about 3 minutes.
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6
Add the cubed squash and broth and bring to a boil.
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7
Lower heat and cook at a gentle boil until the squash is fork-tender, about 10-20 minutes (but this depends on the size of your squash cubes).
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8
DO NOT OVERCOOK.
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9
Puree the soup in several stages in a blender.
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10
For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt.
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11
Rinse your soup pot to remove any small chunks of food.
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12
Pour the soup back into the pot.
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13
Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
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14
Add some almond milk, a little at a time, to give soup a creamier consistency.
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15
(Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
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16
SOME TIPS:.
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17
This soup tastes fine when it has been reheated.
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18
The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later.
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19
You will need extra Almond Breeze to thin it out after it has been refrigerated.
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20
I have kept it in the fridge for as long as 4 days and it was fine.
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21
If you don't have the full amount of butternut squash, you can sub 1 stalk of peeled and cubed zucchini.
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22
You can sub pumpkin pie spice for the ground spices listed.
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23
I like the soup when it is not totally pureed -- that is, I like to leave a few small lumps, so one batch of soup does not get pureed in the blender, only briefly pulsated on and off.
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24
Note to myself: this was the spice blend that tasted best to me: 1/8 teaspoons pumpkin pie spice, 1/4 level teaspoon nutmeg plus 1/4 slightly rounded teaspoon cinnamon.
