1 medium butternut squash
1 large onion
5 – 6 cloves of garlic
3 stalks celery
4 cups vegetable broth (or chicken)
1 tbs. coriander
2 tsp. cumin
2 tsp. basil
1. Preheat oven to 400 F. Slice stem part of squash with a small, sharp knife, then cut in half. With a large spoon, remove seeds and pulp; discard. Place squash on parchment lined baking sheet, and bake until tender (40 – 50 minutes). Allow to cool. *I prefer to peel and cube mine, but not all vegetable peelers are sharp enough to use on the tough skin of the squash*
2. Meanwhile, in a large pot heat a small amount of olive oil over medium heat, and saute onion until translucent. Add garlic and saute for 2 – 3 minutes longer. Add vegetable broth, carrots, and celery (I don’t always add the additional veggies); bring to a boil. Reduce heat and simmer until carrots and celery are tender.
3. Using a large spoon, remove squash from skin, and add to pot (if using cubes, just dump them right on in after removing them from the oven). Add coriander, cumin and basil.
4. Puree using an immersion blender. Serve with warm, crispy bread.