Squash-Ginger Soup


1 onion (diced)
3 clove garlic (minced or crushed)
1 tsp ginger (grated)
2 tbsp olive oil (peeled, deseeded, and cut into 1-inch cubes)
1 large butternut squash (peeled, deseeded, and cut into 1-inch cubes)
2 potatoes (peeled and chopped)
2 tbsp arrowroot flour (disolved in water below)
2 tbsp cold water
3 c vegetable stock or water
2 tbsp prepared mustard
3/4 tsp cinnamon
2 tbsp apple cider vinegar
1/8 tsp cayenne pepper
1 tsp dulse powder
1/2 tbsp basil (fresh)


Sauté onion, garlic and ginger in a little water plus oil until transparent, about four minutes. Add squash and potatoes and cook, stirring occasionally, for five minutes. Stir in arrowroot flour, until dissolved. Add vegetable stock or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered, stirring occasionally, over medium-low heat for 30-45 minutes, or until sauce is thick and vegetables are tender. Season to taste with fresh basil, cayenne, and dulse powder.

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