This is my go-to soup for a rainy day, a sick day or any day I want soup (which is most days)
Ingredients:
1 small butternut squash, peeled, cubed and de-seeded
1/2 yellow onion, diced
1 teaspoon minced ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 cups broth of your choice (I use chicken)
3 large carrots, peeled and cut into 4 segments
2 small yellow or white potatoes (I use Yukon Gold)
1 teaspoon minced garlic
Step 1: peel and prep veggies, then saute the onion in 1 tablespoon oil or butter on medium heat, adding in the garlic and ginger after the first 3 minutes, and cook all ingredients until onions are translucent and everything is soft (about another 2 minutes.
Step 2: Then, in a large pot, or pressure cooker, instant pot, crock pot etc, pour in the chicken broth, and add the cooked onion mixture as well as the rest of your prepared vegetables, then cook on a high simmer or low/medium heat for about 1 hour, until vegetables are tender.
Step 3: Blend the mixture, either with an immersion blender, or in a regular blender (make sure it's cooled before blending, or blend in batches, a lot of hot soup can damage a blender) until the mixture is smooth and thick.
Tips: For an even heartier soup, swap the white potatoes with a medium-large sweet potato or add a small sweet potato in addition to the white potatoes (you'll want to add 1/4 cup more broth if you do this). Some other delicious add ins are 3/4 cup coconut milk and 1 Tablespoon curry powder. If you like some spicy heat to your soup and you like ginger, add another teaspoon of ginger!
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