- 1 tablespoon extra-virgin olive oil
- 1 cup firmly packed, thinly sliced onion
- 1 cup peeled and diced carrot (2 to 3 medium carrots)
- ½ teaspoon minced fresh ginger
- 4½ cups peeled, seeded, and diced butternut squash (about 2 medium squash) (can substitute precut squash from the supermarket)
- 5 cups water (see note)
- 3 tablespoons Minor’s natural vegetable base (found in the freezer or refrigerated section of better grocery stores) (see note)
- Pinch of cayenne pepper, optional
- Fat-free plain yogurt for garnish, optional
- Heat the oil in a 4-quart saucepot over medium-low heat. Add the onion and sauté just until transparent. Add the carrots and sauté, stirring occasionally, for 10 minutes. Add the ginger and sauté for 2 more minutes.
- Add the butternut squash, water, vegetable base, and cayenne pepper, if using. Increase heat to medium-high and bring to a boil. Then turn down the heat to medium-low and simmer, partially covered, for 45 minutes.
- Remove from the heat and puree the soup until smooth, using an immersion or stick hand blender for best results. (You can also use a blender or food processor, but be sure to work in batches.)
- Divide the soup among 4 bowls. Serve warm, garnished with yogurt, if desired (see note).
Note: If desired, you can substitute 5 cups vegetable stock from a carton, preferably Kitchen Basics, for the water and Minor’s vegetable base.
Note: You can simply add a dollop of yogurt to each bowl. Or dilute some yogurt with a little water and spoon it either into a squirt bottle, a pastry bag with plain tip, or a plastic sandwich bag clipped in the corner. Make a design of your choice on top of the soup. (Jim drew a couple of circles and used a toothpick to drag multiple lines from the outer edges in toward the center.)