Butternut Squash Soup

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.

INGREDIENTS:

• 1 medium butternut squash, about 2 pounds
• 3 tablespoons extra-virgin olive oil
• I medium onion, sliced
• 2 garlic cloves, sliced
• ½ an inch piece ginger, coarsely chopped
• 3 cups chicken broth
• ½ teaspoon ground nutmeg
• 1 teaspoon Balsamic vinegar, approx.
• Kosher salt
• Freshly ground black pepper
• Toasted pumpkin seeds, for garnish

PREPARATION:

1. Peel, seed and cube the squash. You should have about 4 cups.
2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
3. Puree in 2 batches in a Vitamix until very smooth.
4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
5. Serve garnished with toasted pumpkin seeds.