Martha’s Butternut Squash Soup
I’ve always found October to be an invigorating month. There’s a crispness in the air that is refreshing, although I must admit I don’t enjoy the shortening of the days! There’s an abundance of fresh foods at the farmers’ markets, and I find myself searching for new soup recipes to try out. A recipe I love is for butternut squash soup. It’s quick and easy, particularly in the slow cooker!
Butternut Squash Soup
- 1 pound of diced butternut squash
- 1/2 sweet onion, chopped
- 2 inches of fresh ginger, chopped
- 4 cups of organic chicken or vegetable broth (blood type appropriate)
- 1/8 tablespoon nutmeg (blood type appropriate)
- Salt and pepper to taste
In a large frying pan, sauté the onion until it is soft. Add in the ginger and nutmeg, and continue cooking for 5 minutes. Place the squash in the slow cooker. Add the onion/spice mixture, 4 cups of broth, and salt and pepper. Cook on high for 3 hours. Allow to cool, and then puree in a food processor or with a blender.