A recipe from CUNY FoodFEST Chef, Madea. This soup is smooth, sweet, and nurturing.

Ingredients

1 (2-3 pound) butternut squash, peeled, seeded and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1 small onion, chopped
2 medium carrots, chopped
3 cloves garlic, mashed
1-inch piece of fresh ginger, chopped
2 cups vegetable stock
Fresh lemon juice
Freshly ground nutmeg
Sea salt and freshly ground black pepper
1 scallion, thinly sliced for garnish

Directions

1. Heat olive oil in a pot over medium heat.  Add onion, carrots, garlic, ginger and a pinch of salt and cook until onions are translucent, about 5 minutes.
2. Add squash and stock and bring pot to a simmer.  Cook until squash is tender, about 25 minutes.
3. Place immersion blender at bottom of pot and puree soup.
4. Stir and season with nutmeg, salt, pepper and lemon juice to taste.  Garnish with scallion and serve.