Winter Squash Soup with Ginger
by Lori Nicolosi
* 3 Tablespoons extra virgin olive oil
* 4 - 6 cups water, chicken or vegetable stock
* 3 - 4 cloves garlic, minced
* 1 large onion, chopped
* 1 large butternut squash, peeled and cubed
* 2 - 3 Tablespoons fresh ginger, peeled and finely grated
* 1/4 teaspoon ground cinnamon
* 1 teaspoon ground coriander
* tamari to taste
* 1 teaspoon or more to taste celtic sea salt
* fresh coriander (cilantro) for garnishing
In a large soup pot, add the olive oil, onions, and sea salt. Cook over low heat until the onions are transparent and soft. Add the garlic. Let that cook for a few minutes until the aroma of cooking garlic fills the air. Raise the heat to high and add the ground coriander, cinnamon and the squash, stir well and cook for a few minutes making sure to stir often so the spices don't burn. Add the water or broth until it is just covers the squash. Bring to a boil over high heat then cover with a lid and lower heat to a simmer. Cook for about 1 hour, until soft.
Carefully blend the soup until smooth and silky or mash it a little and leave it chunky. Add the ginger... the larger amount if you like it a little spicy. Finish with tamari to taste and sprinkle on top lots of yummy fresh coriander.