This recipe has been with us for years, comforting and simple! Every year, when the weather starts to turn to Fall (aka below 90 here in TX), it's one of the first things we crave and whip up.
You can use any type of winter squash for this recipe, or a combination of types!
Enjoy alone, or serve with rice and chicken (as seen here) for a hearty, filling meal.
1 small onion
2-4" ginger root
2 cloves garlic
2 small winter squash**
1 large (2 small) sweet potatoes**
2 Tbsp veggie umami (if you don't have this, use 1 Tbsp all-purpose seasoning or stock/bouillon mix)
6-8 cups water
2 Tbsp butter (or another cooking fat)
**feel free to sub out for another type of squash, even instead of the sweet potato!
- Dice onion, peel/slice ginger, and chop garlic. Peel/seed/chop squash. Chop sweet potato.
- Heat a large pot over medium. Add 2 Tbsp butter, than add onions.
- Sautee onion or 5-7 minutes.
- Add ginger and garlic, cooking for 1 minute.
- Add remaining ingredients.
- Bring to a boil and cook until vegetables are soft, about 30-45 minutes.
- Cool slightly, then blend until smooth.
