2 2-pounds butternut squash
2 medium size potato
6 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, diced
3 carrots, peeled and diced
3 celery stalks, diced
1/4 teaspoon cayenne pepper
salt to taste
zest of one lemon
1/8 cup lemon juice
2 tablespoons grated fresh ginger
1/4 cup slivered almond, optional
– With a sharp knife, cut the butternut squash in the middle. Place the cut side on the table, hold tight and use the potato peeler to peel the skin of the squash. Remove the seeds by using grapefruit spoon. Cut the butternut squash into 1-inch cubes.
-In a heavy pot, heat 2 tablespoons olive oil and saute the 1/2 of the onion for couple of minutes. Add the garlic, stir and cook for few seconds. Add the potatoes and the butternut squash, stir and saute for couple of minutes. If the potato or the squash stick to the pot, sprinkle little water.
-Add 10 cups of water, little salt and bring to a boil. Cover and simmer for 40-50 minutes or until the potato and the squash is cooked and soft.
-Puree the potato and the squash with the cooking liquid in a food processor. Place the pureed vegetables back in the pot. Bring back to a boil, stirring often so the vegetables don’t stick to the bottom. Add salt and pepper. Adjust the seasoning. Let it simmer.
-In a saute pan, heat the rest of the olive oil and cook the rest of the onion, the carrots and the celery in the oil. Cook for couple minutes. Add the lemon zest and the cayenne pepper, stir, cook for one minutes and then turn off the heat. Add the vegetables to the pureed potato and squash soup.
-Add the fresh ginger, and the lemon. Taste and adjust the seasoning.
-Spoon the soup into serving bowl, sprinkle with the slivered almond and serve.