Butternut Squash & Spinach Soup

Ingredients:

• 1 small butternut squash, peeled and cubed

• 5 oz. spinach, rinsed, plus a few chopped leaves for garnish, optional

• 1/2 cup onion, chopped

• 2 garlic cloves, smashed

• 1 tbsp ginger root, peeled and chopped

• 1 tsp finely chopped fresh rosemary leaves

• 1 tbsp olive oil

• 4 1/2 to 6 cups vegetable broth

• salt and pepper to taste

1. In a Dutch oven or soup pot, heat oil on medium heat. Sauté onion for 3 minutes, add garlic, ginger and rosemary, sauté for an additional minute.

2. Add squash to pan, season with salt and pepper and cook, stirring frequently, for about 5 minutes.

3. Slowly add broth to pot and bring to a boil, reduce heat and simmer for 15 minutes.

4. Stir in spinach and allow to wilt, about 3 to 5 minutes.

5. Remove from burner. Using an immersion blender, puree. Taste for adequate seasoning and add more if insufficient.

6. Serve hot with warm buttered crusty bread.

Serves: 4

Notes&Tips:

• This recipe started out as just my regular Butternut Squash Soup, but when I perused my refrigerator, I realized that I had some spinach to use up. So I incorporated it into my Butternut Squash Soup and it became Butternut Squash & Spinach Soup!

• Butternut Squash & Spinach Soup combines two of my favorite vegetables. Be warned, though, the spinach will change the color of the soup for a golden yellow to a light green-yellow. If you don't have a problem with "green" soup, (I know some people do) you'll enjoy it tremendously. The butternut squash taste is still very prominent as the spinach does not have a dominant flavor.

• The incorporation of ginger and garlic in this soup adds more depth and flavor. Very enjoyable, especially with some nice homemade French Country Bread to go with it! Or a French Baguette.

• Do leave me your comments if you cook this recipe. Happy cooking.