Holiday Butternut Sqash Soup
- 2 butternut squashes, cubed
- 3 cloves garlic, minced
- 1/4 cup ginger root, minced
- 1 onion, chopped
- 1 tablespoon fennel seeds, ground
- 6 cups vegetable stock
- 1 teaspoon apple cider vinegar
- 1/4 cup dairy-free cream
- 1 tsp allspice
- 1 tbs coconut oil
Peel the squash, cut it in half lengthwise, remove the seeds and cut in 1-inch chunks.
Cook the onion until soft in a large soup pot over medium heat. Add the garlic, ginger, squash, water and fennel and bring to a simmer.
Cook until the squash is tender enough to smash. Puree the soup until completely smooth.
In the same large pot add allspice and butter buds. Add the vinegar one-half teaspoon at a time while stiring.
Stir in the cream with the heat off. Ladle the soup into wide bowls and spoon 1 teaspoons of cream in a decorative pattern onto each.