Savory Squash Soup

This recipe is from Yoga Magazine, with some minor changes. It can be made with any variety of winter squash, or even pumpkin. Look for Hubbard, acorn, butternut, and buttercup squash at the farmers’ market. Stock up, they will last for months in a cool, dry place.

Recipe

• 1 small winter squash (1-1 1/2 pounds)
• 3 Tbl. butter, ghee, or, as I prefer, coconut oil
  
• 1 medium to small onion, finely sliced
• 2 cloves garlic, minced
• 1 Tbl. fresh ginger root, minced or grated
  
• 2-3 cups milk
  
• Salt and pepper to taste

1. Cut the squash in half, remove the seeds, and brush the flesh with oil. Place in a roasting pan cut-side down and bake at 350 degrees for about 45 minutes. As the natural sugars caramelize, the squash will brown, giving it a richer flavor. It’s done when you can easily pierce the flesh with a fork. Allow the squash to cool for at least 10 minutes before scooping the flesh into a bowl. Mash the cooked squash with the back of a spoon or your hands into a thick paste with an even consistency.

2. In a large saucepan over medium heat, saute the sliced onion in butter, ghee (clarified butter), or coconut oil, until it is soft. Add the garlic and ginger and cook 30 to 60 seconds, no longer as the garlic will become bitter if browned.

3. Combine the squash with one cup of water and bring to a slow boil. Thin with more water until it reaches the desired consistency, simmering for 5 to 10 minutes.

4. Season to taste with salt and pepper. Garnish with chives, chopped nuts, grated cheese, or roasted garlic.

Variations

If you like a little more spice in your life, add 1/4 teaspoon of nutmeg or curry powder when you cook the onion.

Yield: 4 servings