Butternut Squash Soup

This recipe was a lot of fun to make, though I found it to take a very long time. I have leftovers though, and it is a warm, colorful and tasty winter dish.

Hearty, delicious
One of my favorite colors
I have leftovers!

Ingredients:

• 2 Tbsp ghee (you can use butter, but the ghee is so nutty in flavor!)
• 1 medium butternut squash, peeled, seeded and cut into 1-inch chunks
• 1 medium sweet potato, peeled and chopped
• 1 medium onion, loosely diced
• 2 large garlic cloves, smashed
• 1-inch knob of fresh ginger, washed and finely chopped
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves (I used whole)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 3 cups water
• 1 cup coconut milk or half-and-half
• Freshly ground pepper to taste

Before attempting to peel the butternut squash, it is best to cook it slightly so that a regular vegetable peeler may be used. Cut in half and put on a plate in the microwave for two minutes and that should do the trick!

1. Melt 1 Tbsp ghee over medium-high heat in a large, deep saute pan.
2. Add squash, sweet potato, and then onion. Saute, stirring very little at first, then more frequently, for 7 - 8 minutes or until all ingredients turn golden brown.
3. 
   
   
   
4. Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
5. In a separate soup pot, add 1 tbsp ghee, the ginger, and the rest of the spices. Saute until fragrant.
6. Add water and vegetables to soup pot. Bring to a low boil over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until squash is tender.
7. Let cool just a bit, and puree in a blender until smooth.
8. Return to soup pot. Pour in enough coconut milk so that the mixture flows easily, yet is thick and hearty. Add pepper to taste. Heat through and serve.

Recipe from YogaJournal, February 2009.