The ginger garnish creates a nice visual appeal and blends well with the nutmeg that gives this beautiful soup its rich, distinct flavor. This is my family
- olive oil - 2 Tbsp
- onions - 3, coarsely chopped
- garlic - 2 cloves, minced
- butternut squash - 2 medium, peeled and cut into chunks
- sweet potatoes - 2 large, peeled and cut into chunks
- salt - 1½ tsp
- nutmeg - ½ tsp
- black pepper - ½ tsp freshly ground
- Water - (approximately 8 cups)
- basil - ¾ tsp dried basil or 1 tsp fresh chopped
- Ginger Garnish
- oil - 1-2 Tbsp
- ginger root - Fresh
1. In a large pot, heat olive oil on medium heat. Add onions and sauté until transparent, about 5 to 7 minutes.
2. Add the garlic, butternut squash and sweet potatoes and sauté for about 5 to 7 minutes.
3. Add spices except for basil. Add enough water to just cover the vegetables and cook for about 45 minutes.
4. Blend with an immersion blender and then add basil. Mix well and adjust seasonings to taste.
1. Heat a frying pan with oil.
2. Slice the ginger through the midsection, cutting a long, thin slice. Then cut that slice into thin strips (thereby creating long sticks).
3. Add to the pan and fry until just golden. Remove with a fork or slotted spoon. Place directly onto a paper towel to absorb the oil.
4. When serving, place a few strips of ginger on top of each bowl of soup.
NOTES: Basil can be replaced with parsley.
VARIATION: Substitute 1 celery knob (root) for the sweet potatoes.