Butternut Squash Soup

I booked marked this recipe probably 4 years ago when I first bought the recipe book Bikini Bootcamp. It's a good workout book with lots of healthy recipes. I have never hard Butternut Squash. So going to the grocery store and figuring out which was right was definitely. This guy ended up over hearing me talking to Sham about it and pointed out the right one! Thank goodness!!

Ignore the November note... That's for when I remember I wanted to make this!!

1 tablespoon extra virgin olive oil (how can something be extra virgin...)

1/2 large onion, chopped

1 garlic clove, minced (used paste, it's easier)

1 thumb-sized piece of ginger, peeled and minced (again used paste)

2 tablespoons brown sugar

1 medium butternut squash, peeled and cut into chunks

3 cups low-sodium chicken broth

Salt and freshly ground black pepper to taste

toasted pumpkin seeds, for garnish (allergic to pumpkin so I used basil instead!

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and sauté, stirring frequently, for 6 to 8 minutes, until the onion is soft but not browned. Stir in the brown sugar. Set aside.

Cook the squash in a large pot with the broth until tender, 25 to 30 minutes.

Remove the squash from the heat, but do not drain. Let cool for 10 minutes. Add the garlic-ginger mixture (I forgot to cool it... oops!)

Working in batches, transfer the soup to a food processor or a blender and process until smooth.

Return the soup to the pot and cook over medium heat for 5 minutes longer. Season with salt and pepper.

Top each serving with a sprinkle of toasted pumpkin seeds (or basil) and serve immediately.

Kevin enjoyed it. I did too except that I wasn't feeling the best when I ate it and ended up tossing my cookies a few minutes later. I think I would like to try it again but have something to dip in it at the same time.