Winter Soup

Makes 6 servings.

  • 1 tsp vegetable oil (I used a canol/olive oil blend)
  • 3 cloves garlic, peeled, smashed and minced
  • 1 medium onion, roughly chopped. about 8 ounces
  • 1/2 butternut squash, about 20 ounces
  • 4 cups turkey broth
  • dashes of cumin, cinnamon, and salt
  • 1 cup fresh spinach leaves
  1. Gently heat the oil in a large stock pot and cook the onion till translucent, about 7 or 8 minutes.
  2. Add the garlic and squash and cook for another 5 minutes.
  3. Sprinkle seasonings over the veggies and stir in.
  4. Add the stock, bring to a boil, then turn down the heat and allow to simmer, covered for 40 minutes.
  5. To serve, ladle the hot soup into a bowl and toss in a few spinach leaves on the top and stir them in to wilt.