Caramelized Butternut Squash Soup
- Olive Oil -- 1 Tbsp
- Onion, diced -- 1 ea
- Carrot, diced -- 1 ea
- Celery stalk, diced --1 ea
- Fresh ginger, minced --1 Tbsp
- Garlic clove, minced -- 1 ea
- Butternut squash, cubed -- 2 cups
- Acorn or Kabocha squash, cubed -- 1 cup
- Chicken or vegetable broth, unsalted or Water, Apple Cider -- 64 oz
- Kosher salt -- ½ tsp or as needed
- Fresh ground black pepper -- as needed
- Orange zest, grated -- 1 teaspoon
- Heat the olive oil in a medium sized soup pot over medium-heat. Add the onion, carrot, celery, ginger, and garlic. Stir occasionally until the onions are tender and begins to brown, roughly 7-8 minutes.
- Add the stock (or other liquid) and squashes. Bring the soup to a simmer and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.
- Strain the soup, reserving the liquid. Puree the solids in a blender and return them to the pot. Add enough of the reserved liquid to achieve a desired soup consistency. Mix well and return to a simmer.
- Season with the salt, pepper, and orange zest. Serve and enjoy.
This soup can be made in larger quantities and frozen. It may appear granular when defrosted, however will become smooth again after it is simmered.