Fall harvest is around the corner and so is the chill in the air. Love squash, then you'll love this recipe. It's a really fancy spin on an old world veggie.
GINGERED SQUASH SOUP
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1 medium (2 ½ - 3 lbs. Butternut squash
- 2 cups water
- 1-tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons grated gingerroot
- 1 garlic clove, minced
- 1/8-teaspoon pepper
- 2 vegetable or chicken bouillon cubes
Wash squash; rinse well. Cut in half lengthwise; remove seeds. Cut each half into 2 inch pieces. Combine squash and 2 cups water. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until squash is tender.
With slotted spoon, remove squash. Pour cooking liquid into a 4-cup measuring cup; add enough water to measure 3 cups. Set aside.
In same saucepan; heat oil until hot. Add onion, gingerroot and garlic; cook and stir 2 minutes. Remove from heat.
When squash is cool enough to handle, remove and discard peel. Placed cooked squash in food processor bowl with metal blade or blender container. Add pepper, onion mixture and 1 cup of the cooking liquid mixture; process until smooth scraping down sides as needed.
Return mixture to sauce pan. Add bouillon cubes and remaining cooking liquid mixture. Bring to a boil. Reduce heat and simmer for 15 to 18 minutes, cover and stir frequently.
Makes 4 servings
