It’s a perfect soup recipe for those days when you want something warm and comforting.
1 medium sized butternut squash, peeled and cut into 1/2inch cubes (about 3 cups). (You can soften the squash by steaming it or just add it directly to the mixture once you have added the hot water and let it boil until it is soft.)
1tbsp of olive oil
1 large onion, chopped
5 cups of water
3 medium cloves of garlic, chopped
3 medium sized carrots, chopped
4 large zucchini, chopped
1 tsp tarragon
Salt and pepper to taste
Optional: ginger, turmeric, curry powder
Sauté onions in oil and a little water over medium heat for about 5 minutes, stirring frequently, until browned. Add garlic and carrots, and continue to sauté for another few minutes. Then add zucchini and stir. Add spices and mix well.
Boil 5 cups of water and add to mixture. Add squash and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10-15 minutes (or longer if you haven’t steamed the squash).
Blend with a hand blender or you can use a blender – but make sure you blend in batches filling the blender only halfway, start on low speed so hot soup does not erupt and burn you! Blend until smooth. Thin with a little water or rice milk if needed. Season to taste with salt and white pepper.