The Very Best Butternut Squash Soup!!!!! Everrr!!!!

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons canola oil
• 1 large onion
• 2 garlic cloves
• 1 tablespoon minced ginger (important)
• 1 teaspoon cumin seed (or ground) (optional)
• 1/2 teaspoon mustard seeds (black or brown, you can get these at asian or bulk food stores or don't use if on a gluten-free diet)
• 1 medium sized squash (microwave it for a minute to make it easier to peel)
• 4 cups chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock)
• salt and pepper
• 1 sweet red pepper (diced in very tiny cubes, size of kernel corn)
• 1 cup whole kernel corn
• 1 cup 10% cream (use alpro or mimicreme if you're vegan)

Recipe

• 1 heat oil on medium and saute onion, garlic, ginger until soft and golden (about 3, 5 min - make sure not to burn the garlic!).
• 2 add cumin and mustard seed and saute until you hear the seeds pop (30-60 sec), then stir in the cubed squash and toss to coat, then add stock, bring to a boil and cover.
• 3 reduce heat and let simmer until the squash is soft and tender. at this point, you want to add the salt and pepper to taste.
• 4 you want to turn heat off and let cool before you puree. once cooled, this is where you need a blender and an extra pot. you want to place around 3-4 ladles of the soup in the blender - don't fill all the way - and puree, then place in the new pot. once all the soup is pureed, put back on medium low heat.
• 5 stir in the cream (make sure you stir enough to get the cream incorporated, otherwise it will curdle).
• 6 then add your corn and red pepper. stir occasionally for 5 minutes and voila!