Would you like a soup that will not only stick to your bones, but warm you up from the inside out in a pleasant way?  Try this Zesty Ginger Butternut Squash Soup.  This soup makes for a great meal that is easy to digest and is nutrient dense.  Simply sprinkle parmesan crusted bread cubes or toasted sunflower seeds on top for an extra bit of crunch.  A light tossed salad with plenty of fresh greens and a simple lemon juice and olive oil dressing on the side will complete this easy to prepare meal.

ZESTY GINGER BUTTERNUT SQUASH SOUP

Any squash will work for this recipe.  If you do not have squash on hand, use Sweet Potatoes or Pumpkin.  In a pinch canned pumpkin will suffice.  Taste improves if you make it ahead of time and reheat at serving time.  Depending on how thick you wish your soup to be, depends on how much stock you use.

• 1 red onion
• 1 apple or pear
• 3 cloves garlic
• 2 inch piece of ginger
• 2 tablespoons olive oil
• 1 small butternut squash
• 2 carrots peeled
• vegetable stock or chicken stock,  unsalted
• 1 tsp ground cumin
• 1/2 teaspoons turmeric
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cardamom
• Dash ground cloves

Finely chop the onion, apple, garlic, and ginger.  Add to a pan with olive oil, and a pinch of salt.  Sauté on a mid to high heat until the onion softens.  Dice the butternut squash, discarding the seeds.  Slice the carrots.  Add these two ingredients to the pot.  Stir well, then add enough vegetable stock to cover all the ingredients.  Simmer well, until the squash is soft.  At this stage, add the spices. Put the soup into a blender, or use an immersion blender and blend into a vivid orange, spicy soup.