Smooth and velvety with a wonderful heat, yummy.

Ingredients

3	tablespoons safflower oil
2	cups onion, diced
3	tablespoons garlic, diced
1	teaspoon chili pepper flakes
3	tablespoons cumin, ground
1	cup celery, diced
6	cups butternut squash, diced
4	cups vegetable broth

Directions

1. Heat oil in a medium saucepan. Add onions, chili pepper flakes, garlic, and celery. Saute until onions turn translucent.
   
   
2. Add celery, cumin, squash and broth. Cook until squash is tender enough to mash with a fork.
   
   
3. Puree small batches in blender or food processor. Return pot to heat slowly.
   
   
4. Keeps several days in fridge for leftovers.
   
   

Categories

Vegetables, Soup, Puree, Saute, Vegetarian, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in iron High in manganese High in niacin High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sodium