1 medium sized butternut squash
2 tablespoons olive oil
2 tablespoons garlic, chopped
1 tablespoon ginger, peeled and chopped
1/4 sweet yellow onion, minced
1/2 tsp cardamom
1/2 tsp clove
1/2 tsp nutmeg
2 tablespoons vegetarian bouillon
one can coconut milk
splash of rice wine vinegar
salt and freshly cracked pepper to taste
add cayenne, fresh rosemary or sage as a garnish
Turn oven on bake at 350. Use a fork to poke holes throughout the squash, slice lengthwise, and remove seeds. Place squash cut side down on an oiled glass pan, cover with tin foil and place in oven until soft (roughly 30 minutes, maybe more). In Cuisinart, thoroughly puree garlic, ginger and onion with 1/3 cup water, slowly adding oil. Pour puree into a large soup pot, mix in spices, and turn heat to medium. Once garlic/ginger/onion begins to brown, add vegetarian bouillon and coconut milk, stir, and reduce heat to low. Remove butternut squash from skin and scoop into Cuisinart, add 2 cups water and puree. Add squash and splash of rice wine vinegar into soup pan and turn heat up to medium high. (Add more water if you prefer a brothier soup). Allow the soup to bubble for ten minutes before removing from heat.