When the weather outside is frightful, there is nothing more delightful than winter squash. It’s sweet, comforting, warming, centering, and loaded with antioxidants to ward off colds and flu. In this soup, I add cinnamon to up the ante on the warmth, increase sweetness, and help to stabilize blood sugar.
Makes 4–5 servings
Place oil and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in squash and cinnamon to taste. Add milk and water, cover and bring to a boil. Reduce heat to low and cook for 35 minutes or until squash is tender.
Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup.
To serve, ladle soup into individual bowls and garnish with a few grates of nutmeg.