Hot Soup: the Most Comforting Game in Town

So, it is really absolutely frigid out there tonight and we are having leftover hot soup as a snack. It is ginger butternut squash soup and here is the recipe:

1 large onion, sliced

2 tablespoons olive oil

3 small to medium butternut squash, peeled and sliced, seeds removed

2 bay leaves

two lumps of fresh ginger, peeled (about one square inch all together)

1 clove of garlic

2 tablespoons maple syrup, grade B

1/4 teaspoon cayenne pepper

Begin by slowly cooking the onion and bay leaves in olive oil over low heat for thirty minutes until sweet. Add all other ingredients and two quarts of water. Bring to a boil, decrease heat and simmer for thirty minutes until all pieces of squash are very soft. Spoon into blender filling half to two thirds of the blender (to allow room to blend and let steam escape) avoiding the bay leaves, blend on high until smooth. Serve with a dash of cayenne pepper, hot sauce or cinnamon for the kids.