Hurricane Butternut Squash Soup

The name comes from the fact that I first made it during the hurricane in the fall. The soup is easy to make and really good.

Ingredients:

1 Onion

1 Butternut Squash (~2.5 lbs)

1 Clove of Garlic

4 Carrots

Chicken Stock

Olive Oil

Cumin

Salt

Pepper

Serving size:

~5 – 6 people

Instructions:

·         Chop onion, squash, garlic, and peeled carrots

·         In large pot, warm Olive Oil and add onion and garlic

·         Sauté until onion is translucent. (~5 minutes)

·         Add chopped butternut squash and chopped carrots.

·         Add Chicken Stock until vegetables are covered. This is about 2.75 small cans (~40 oz)

·         Add ½ TSP Cumin, ½ TSP Salt, ½ TSP Pepper

·         Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender

·         Remove from the heat and puree the soup using an immersion blender

·         Return to heat and add more spices to taste. For me, that was:

o   ½ TSP garlic powder

o   1/3 TSP Cumin

o   ¼ TSP Curry Powder depending on who is going to eat the soup