Whom ever named this squash, butternut, sure knew what they were talking about! Such a pleasure to feel a big spoonful of this soup go down your throat. It is a labor of love to cut and boil the squash in vegetable broth. My favorite store brand for broth is Imagine, closely followed by Trader Joe's low sodium broth. The grinding ritual continues, with black pepper, cinnamon, cloves, fresh ginger, and the star ingredient this time is cumin. It gives the soup a deep aromatic flavor. Milk and cream go in next and absorb the spices and make the soup creamy. A touch of sauteed onions and cumin give it the just needed crunch. This soup warms my stomach and soul.
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| Fall basket |
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| Cut butternut squash |
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| Boil in low sodium chicken broth |
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| Until tender |
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| Grind into paste |
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| Grind cloves, cinnamon, ginger, pepper and nutmeg |
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| Cumin is also ground with the mix above |
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| Add to the butternut squash |
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| Make it all creamy with milk and cream. |
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| Decorate with cilantro |
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| Warms your soul |
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