Butternut Squash Soup

Ingredients (use vegan versions):

• 3 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon ginger, chopped
• 3 cloves garlic, peeled
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 3 cups vegetable broth
• 1 medium butternut squash (about 2 lbs) peeled, seeded and cubed
• salt and pepper to taste
• chives for garnish

Directions:

Over medium heat saute onion and olive oil until onion is clear. Add garlic and ginger. Saute about 5 minutes. Add sage, cloves, cinnamon. Add broth and cubed squash. Raise heat and bring to a boil. Reduce heat, cover and simmer for approx. 30 minutes or until the squash crushes easily against the side of the pan with the spoon. Transfer the soup to a blender and puree. Transfer back to pot and heat thoroughly. Season with salt and pepper to taste. Garnish with chopped chives.

Serves: 4-6

Preparation time: 45 min.