Creamy Butternut Squash and Edamame Soup Recipe

Ingredients

• 1 butternut squash
• 1 tbsp olive oil
• 1 small red onion, minced
• 2 cloves garlic, minced
• 1 cup (250 ml) shelled frozen edamame
• 1 apple, peeled, cored and chopped
• 1 tsp minced fresh ginger
• 6 cups (1.5 liters) chicken or vegetable broth
• Pinch ground nutmeg
• 1 bay leaf
• Seasoning to taste

1. Preheat oven to 350°F (180°C). Oil a baking sheet.
2. Cut squash in half lengthwise and remove seeds. Place squash facedown on prepared baking sheet. Cook in preheated oven for 30 minutes or until flesh is tender. Remove from oven and let cool. Scoop out flesh and set aside.
3. In a large saucepan, heat oil over medium heat and sauté onion and garlic for about 10 minutes or until onion becomes translucent. Add squash, edamame, apple, ginger, broth, nutmeg and bay leaf. Bring to a boil. Reduce heat to low. Let simmer for about 10 minutes. Remove bay leaf.
4. In a blender (or directly in pot using an immersion blender), blend soup until smooth. Add water, if needed, and season to taste.