Tirzah and Eli’s Roasted Butternut Squash Soup (not vegetarian)
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons Salted Butter
1 large yellow onion, chopped
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1/2 tsp Five spice (cloves, sweet cinnamon, spicy black pepper)
1/4 tsp+ (to taste) of cinnamon
1/2 tsp of cumin
1/2 tsp smoked paprika
1/2 teaspoon grated fresh ginger
3 tsp+ (to taste) of “Better than Bouillon” (Roasted Chicken or Vegetable)
6 cups water
1/4 cup+ plain greek yogurt
Salt and pepper to taste
Pinch of cayenne
Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, ginger, and spices. Stir and cook 30 seconds to 1 minute, until fragrant, then add 6 cups of water (or until squash is covered), and dissolve in the bouillon. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is very tender, 30 to 45 minutes, if you don’t the squash can have a more granular texture.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Add in the Greek yogurt, and season with salt and pepper, and a pinch of cayenne, to taste.