Ingredients

The following ingredients have 2 Servings
  • Soup
  • 1 tablespoon olive oil
  • 1/2 cup diced white onion
  • 1 tablespoon fresh minced ginger
  • 4 cups cubed butternut squash
  • 4 cups vegetable broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup heavy cream (optional)
  • For Serving
  • Soy Sauce/Tamari
  • Cilantro
  • Toasted Sesame Seeds
  • Cooked Brown Rice

Instruction

  • In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 5-6 minutes. Stir in ginger and cook for 30-60 seconds, just until fragrant. Measure in squash, broth, salt, and pepper. Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
  • Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
  • Divide soup into two bowls (with rice, if using) and top with a swirl of soy sauce and a sprinkle of cilantro and sesame seeds.