Top Eight Free: Your Guide to Allergy-Free Eating

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 teaspoon turmeric

½ teaspoon cumin

1 teaspoon ginger

1 medium butternut squash, peeled, seeded and cubed (about 5 – 6 cups)

1 quart vegetable broth or water

Heat olive oil in a 3-quart saucepan.   Saute’ onion until golden (about 6 minutes).  Add garlic and spices and stir.  Saute an additional minute.   Pour in vegetable broth and add squash.  Bring to a boil, reduce to a simmer and cook until squash is tender, about 30 minutes.  Working in batches, transfer soup to blender or food processor until completely smooth.   Alternately, use a hand held blender stick to puree.

© 2007 Jeanette Bradley