As always, this recipe was based on several different recipes that I'd seen. And as often happens, I either forgot to write down what I put in it, or I misplaced whatever I may have written down, and the second time it wasn't the same. So sad! Thankfully, third time was the charm. This is it.
3 garlic cloves, sliced
1/2 yellow onion, chopped
2 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
1 medium butternut squash, cored, peeled, and cubed
1 pound carrots, chopped (about 7-8 medium carrots)
1 red potato, chopped
1 quart chicken broth
1/4 tsp. ground ginger
3/4 tsp. ground fennel
pinch of coriander
pinch of turmeric
salt & pepper to taste
(cooked quinoa: optional)
1. In a large pot, sautee garlic, fresh ginger, and onion in olive oil until fragrant and onion is translucent, about 5-7 minutes. Add squash, carrots, and potato, and cook for another 5 minutes.
2. Add chicken broth and spices to the pot and bring to a boil. Reduce heat and simmer for 30-35 minutes, until all vegetables are soft.
3. Remove from heat and let cool 10-15 minutes before blending with an immersion blender until smooth. This can also be done in a regular blender, but make sure it's not too hot. Whichever you use, be very careful blending hot liquid!
4. Serve with 1/2 cup cooked quinoa in each bowl. This soup is even better if steps 1 and 2 are performed the night before serving and the soup sets in the refrigerator overnight. It allows all the flavors to mingle and become even richer. Just blend before reheating. (Leftovers of this soup are amazing for the same reason!)