Winter Squash Soup

I call winter squash  “the autumn princes” of the fruit family. When I manage to cut the tough skin, winter squash increases my inner energy with its amazing sun set color. Once I turn it into a yummy autumn dish with mildly sweet taste, then I engage myself into another beautiful fall season of the year.

It feels good enjoying the taste of eating my food without thinking the health benefits despite the fact winter squash has one of the best foods we can consume.

Ingredients:
2 tbsp. olive oil
1 chopped onion
2 middle size carrot (peeled and sliced)
1 small peeled cubed winter squash (about 1kg or 2lb.)
2 cloves chopped garlic
1 tbsp. minced ginger
1 tsp. turmeric
1 tsp. cumin
1 tsp. chili powder
1 tsp. nutmeg
5 C chicken broth
1 C whole milk
1/2 tbsp. salt
1/4 C chopped green onion and ¼ C minced cilantro

Preparation:
Put oil in a heavy pan,
Add onion, garlic, and ginger sauté for a minute.
Add turmeric, chili powder, and broth; bring to boiling on a medium heat.Add squash pieces and chopped carrot
Simmer about 40 min
Cool it down and blend it all in the food processor until the soup is smooth.

Add milk, Add salt
Simmer few more minutes.
Serve in a bowl
Garnish with sour cream and green onion.
Sprinkle nutmeg and drop a little chopped cilantro if desired.
Enjoy your warm soup!

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