Butternut Squash Soup

This soup recipe is really simple. I have made it many times. You can adjust the proportions as you like. The trick I find is to add only a touch of nutmeg.


Ingredients

1.5 butternut squash or 2 small squashes
2 apples
2 tablespoons grated ginger
8-10 gloves garlic
1/2 tsp grated nutmeg
1 tsp salt
1 tsp pepper
1-2 cups water
olive oil
brown sugar

Instructions

 1. Slice both squash in half, scoop out seeds and add olive oil. Bake at 375 until fork can pierce through (take about 1.5 hours). Let cool and scoop squash insides. Place in large bowl or pot.

2. Peel apples, about 1/2 piece ginger and garlic. Mix with olive oil and add to oven baking at 370 for about 25 minutes or until garlic and apples are soft. Once ginger has cooled grate 2 tablespoons garlic.

3. In batches add a mix of squash, apple, garlic, water, grated ginger, a bit of nutmeg and salt pepper to blender. After blending through once I sometimes stir in pot and then blend the whole thing again to ensure everything is mixed properly. Add extra water if soup is too thick.
4. Garnish with goat cheese and drizzled olive oil or balsamic vinegar!
5.  Enjoy!