So I see a number of people are vegan! But thats okay, this soup is easily transferable.
I love soup, and am from saskatchewan. It gets pretty cold here, and having tons of soups in the fridge is my favorite thing. I will start with a
Butternut squash & ginger soup (can be made vegan & gluten free)
You will need:
1 medium butternut squash
4 cups veg/chicken stock
1/2 cup coconut milk/heavy cream
2 tbsp fresh rosemary
3 cloves garlic
2 tbsp ginger (approx. 1 cubic inch)
You may also add
3 Carrots (if you feel the soup will not be thick enough)
Or 1 potato
a hand blender, or food processor
To start, peel your squash, onions, carrots, and/or potato. (I recommend carrots so as not to detract from the flavor, or use more squash. But the taste is very similar, and I find carrots add a nice color) be sure to remove the seeds and grossness from the squash.
Now dice the squash and carrot/potato into 1 inch cubes, and finely dice your onions. fry in a large pot with butter or oil. Once softened, add your stock.
Bring to a boil, and set on medium heat. Add finely chopped ginger and garlic.
Let simmer for approximately 20 to 30 minutes.
Add fresh rosemary, and remove from heat.
Let cool a few minutes, and blend away!
add your coconut milk/cream