Ingredients:

« Back to Soups

• 1 squash eg. Butternut, acorn, etc
• 3-4 carrots, chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 2 large sweet potatoes, chopped
• 1 bunch fresh parsely, chopped
• 1-3 tsp ginger
• salt and pepper
• 1 tsp cinnamon
• ½ tsp. nutmegcloves
• 1 tbsp honey or molasses (optional)
• 1 apple
• unrefined olive oil

Preheat oven to 350 F.  Cut squash in half, lengthwise and remove seeds.  Lightly oil the cut side and place face down on baking pan.  Bake approximately one hour or until you can pierce the squash with a fork.  When squash is cooled, remove the insides and set aside.  In large soup pot, heat a little olive oil over medium high heat.  Add carrots, onion, garlic and sweet potatoes.  When vegetables begin to be cooked, add water up to a few inches away from the top of the pot.  Add coked squash, parsley, ginger, salt, pepper, cinnamon, nutmeg and cloves to the soup.  If you like sweet soup, add honey, molasses, or an apple.  Continue to simmer until all of the veggies are tender.  Alter seasoning to taste.  You may puree in a blender or eat as is.  To create a creamed version, add milk (cow, soy, rice etc.) as desired.