[Food Series] Ginger Butternut Squash Soup

Our family just recently started receiving our produce through a community supported agriculture (CSA) delivery service. Everything is locally grown, seasonal, organic and delivered to our doorstep. When I open my front door, once a week, and our box of goodies is sitting there, it’s almost like I won the lottery and can’t wait to open it up to see what we’ve won! This week was a ton of butternut squash, so I decided to make soup! This is a seriously healthy, nutritious and hearty meal, perfect for a cozy, winter family dinner. Enjoy!

Ginger Butternut Squash Soup Recipe

2 lbs Butternut Squash
1 tablespoon ground Ginger
3 Bay Leaves
1/8 teaspoon Nutmeg
1/4 teaspoon cinnamon
1 15oz can of low sodium organic garbanzo beans
4 cups water
1 tablespoon Pine Nuts
1 Avocado

This recipe is seriously easy!! First peel and remove the seeds from the butternut squash, then cut into one inch cubes. Throw everything (except for the pine nuts and avocado) into a soup pot, bring to a boil, reduce heat to medium, cover and let it simmer. Preheat the oven to 450 degrees. Spread out the pine nuts on a lined baking sheet and toast them in the oven for about 3 minutes, making sure to watch them closely so they don’t scorch. Thinly slice the avocado. When the butternut squash is easily mashable with a fork (approximately 20-30 minutes), use a hand held immersion blender to puree the soup, directly in the pot. Ladle the soup into bowls, top with avocado slices and pine nuts and devour! I served this up with leeks in olive oil. Heavenly.

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