Thursday, October 8, 2015


1 medium onion
1 medium butternut squash (peeled, seeded & cubed)
1 tbsp. ground fenugreek
1 tbsp. garlic powder
1 small carrot (scrubbed)
1 small potato (peeled)
1 thumb-sized nub ginger root (peeled)
1 bunch chopped scallions
Optional: 1 cup diced cooked chicken (I used leftover breasts)
Salt and pepper to taste

Dice the onion and saute in oil in a stock pot. When the onions begin to turn translucent, add fenugreek and toast with the onions on medium heat for about a minute. Add squash and garlic powder, stir to coat squash and add water to cover at least 2" above the squash and allow to cook on medium until squash is fork tender.

Puree the soup with an immersion blender (or in food processor or blender and return to pot) and continue cooking on medium low heat. It should be on the very thin side, but not as thin as broth. Grate the carrot, potato and ginger coarsely with a box grater, add to soup and stir. If you choose to add chicken, it should go in at the same time. Cook an additional 15-20 minutes on medium low heat, salt and pepper to taste. I used white pepper because I had it on hand. Serve with scallions sprinkled on top.