the yellow brick road

I made this festive soup to go with my Thanksgiving dinner, and it turned out to be the best thing I've made in months. It's a delicate balance of sweet and savory that is inviting to all the senses. Best of all, it looks like something that sprang from Van Gogh's palette.





1 lb butternut squash, peeled and cut into 1- to 2-inch cubes (I bought the pre-cut squash at Trader Joe's)
1/2 c shredded carrots (I'll probably add a bit more next time)
3 c vegetable broth (low sodium if you can find it)
1/2 large onion, finely chopped*
1 tbsp grated ginger (I used a fine cheese grater)
1 tsp minced garlic
1 cinnamon stick
2 cloves
A pinch of nutmeg
I added a teaspoon of sugar, but I think I could have done without it.

Bake squash on oiled baking sheet at 375 for 20 minutes or until soft (but not soggy). Heat unsalted butter or oil in a large pot at medium heat. Add onion. Stir in garlic, then ginger, then cinnamon stick and sugar (if desired). Turn heat to medium-low and cook until onion is tender, which will depend on how finely you chop (or puree) the onion. Add nutmeg, squash, carrots, and broth. Bring to a boil. Cover and reduce heat. Let simmer for 10 minutes. Remove from heat and let cool slightly. Transfer mixture in batches to a food processor or blender and puree. Return to pot and let simmer. Serve in colorful bowls!

* As this was my first time using my new food processor, I accidentally pureed the onion. This turned out to work quite well, but I will try chopping the onion next time.