Serve this sucker at Thanksgiving on Thursday.
That's what I always promise, yes? ;)
SWEET SQUASH SOUP*
2 tablespoons butter
1 small Spanish onion, medium diced
1 teaspoon cinnamon
3/4 teaspoon sea salt
4 cups butternut squash, peeled and cut into large cubes
4 cups vegetable stock
2 tablespoon maple syrup (optional---but recommended by me)
1) Heat the butter in a large thick-bottomed soup pot over medium-high heat. Add the onion and saute until it begins to brown, 3-5 minutes. Stir in the cinnamon and salt. Add the squash and saute for 5 minutes. Add the stock and increase the heat to high. Cover the pot and bring to a boil. Reduce heat to medium and simmer gently until the squash is soft, 15-20 minutes.
2) Use an immersion blender to puree the soup right in the pot or transfer the mixture to a blender (or your Vitamix like we will, holla!!) and puree until smooth. (Use caution while pureeing hot liquid; keep blades of an immersion blender submerged and if using a blender, work in batches, filling the blender jar only halfway and hold cloth over the lid while pureeing.) If using maple syrup, add it to the squash while pureeing. Return the pureed soup to the pot and heat over medium heat, stirring constantly until hot. Serve hot.
*this recipe comes from the seasonal menu cookbook from Kripalu Center for Yoga & Health in Lenox, MA. They titled it vegan and used Smart Balance in place of butter. As a holistic health coach, I use whole foods over processed ones as often as possible so I suggest using butter. I prefer to use real foods from sources where I know the animals were treated humanely. I make that decision over using chemically-created/processed alternatives for my own health. Do some research about these "alternative foods" and make the choice that feels right for you.