Butternut Squash Soup

By gfedor

Ingredients

• 1 large butternut squash
• 2 cloves garlic, finely minced
• 1 medium yellow onion, diced
• 1 TB. olive oil
• 1 tsp. grated fresh ginger
• 1/2 tsp. ground cumin
• pinch of cayenne
• low sodium soy sauce to taste
• 1 cup canned chicken broth
• 1 cup evaporated milk
• 2 TB. (pumpkin seeds) as garnish

Preparation

Step 1

Preheat oven to 350 degrees. Poke holes all over the butternut squash. Place
squash on pan and bake for 60-90 minutes, until very soft. Let cool, cut in
half lengthwise and scrape out the strings and seeds and discard.

Meanwhile, saute garlic and onion in olive oil in a 3-4 qt. saucepan for 5 minutes,
or until onion is clear. Add seasonings.

When squash is cool enough to handle, scoop the flesh away from the skin
and puree it in a food processor. Add the garlic and onion mixture and enough
broth and milk to make the mixture creamy. Make sure to puree it long enough
to liquify the onions.

Return soup to saucepan and heat for 1 minute. Serve immediately, topping
each serving with a few pepitas.