Butternut Squash Soup

Squash has a sweet, nutty taste similar to Pumpkin. It is a good source of fiber, vitamin C and vitamin A.

Squash can be roasted, sautéed, toasted for soups or mashed. It can used in casseroles, breads, muffins and pies. Squash seeds can be roasted and pressed into an oil to create butternut squash seed oil. This can be used for cooking and roasting.

Ingredients

• 2 tbsp extra virgin olive oil

• 1 cup onion, chopped

• 1/2 tsp salt

• 1/2 butternut squash, cubed

• 11/2 tbsp Italian herbs (fresh or dried)

• 1 tsp ginger, grated

• 2 cups water

• 1 tsp ground black pepper

To Serve

• Parsley, chopped

• bread

Method

• Heat a oil in a pan over a medium heat. Add the onion, salt and black pepper sauté for 5 minutes until soft.

• Now add the squash and cook for 8 minutes, until soft stirring occasionally.

• Add the herbs and ginger. Cook for a minute then add 2 cups of water cover the lid and bring it to a boil for 20 minutes in a low heat, until squash is tender.

• let it cool and then blend it in a mixer until smooth. If the soup is too thick add few 1/4 cup of water and blend. Season it and serve with parsley and bread