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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
The ginger garnish creates a nice visual appeal and blends well with the nutmeg that gives this beautiful soup its rich, distinct flavor.
2 tablespoons olive oil
3 onions, coarsely chopped
2 cloves garlic, minced
2 medium butternut squash, peeled and cut into chunks
2 large sweet potatoes, peeled and cut into chunks
1 and 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper such as Tuscanini Peppercorn Medley
water to cover (approximately 8 cups)
3/4 teaspoon dried basil or 1 teaspoon fresh chopped basil
1 to 2 tablespoons oil
fresh ginger root
In a large pot, heat olive oil on medium heat. Add onions and sauté until transparent, about five to seven minutes.
Add the garlic, butternut squash, and sweet potatoes and sauté for about five to seven minutes.
Add spices except for basil. Add enough water to just cover the vegetables and cook for about 45 minutes.
Blend with an immersion blender and then add basil. Mix well and adjust seasonings to taste.
Heat a frying pan with oil.
Slice the ginger through the midsection, cutting a long, thin slice. Then cut that slice into thin strips (thereby creating long sticks).
Add to the pan and fry until just golden. Remove with a fork or slotted spoon. Place directly onto a paper towel to absorb the oil.
When serving, place a few strips of ginger on top of each bowl of soup.
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