Butternut Squash Ginger Soup 06/30/2009 0 Comments   This recipe comes from my neighbor Joy via my once-neighbor AK. We had it at AK’s house last night, and it was the perfect, filling soup for a chilly evening. AK was delighted that she found pre-cubed squash at Costco, but if you prefer to do it yourself, directions follow. Serve with Joy’s other fave, Pesto Chango sandwiches. 1 medium/large Butternut Squash (or about 4-5 cups of pre-cubed squash) 2-3 tablespoons Olive Oil 1 White Onion, chopped 1 carton Vegetable Broth 1 tsp Cinnamon 2 tsp Cumin (more or less to taste) 1 tbsp fresh grated Ginger To prepare squash: Cut the stem off, then cut it lengthwise in half. Scoop out the seeds. Cut each half in half again and peel the squash pieces. Cut into 2-inch chunks. Heat oil in stock pot and add chopped onion. Saute until onion is translucent. Add chopped and peeled squash, then add enough vegetable broth to cover. Allow to simmer for 30 minutes or until squash is tender. IN SMALL BATCHES, blend soup to a puree. (AK’s/Joy’s note: If done in large batches, the heat will cause the soup to explode out of the blender and go everywhere, and possibly burn you. Don’t do this). Once it’s all has been pureed, return to soup pot and add remaining ingredients. Serve warm.   Comments Your comment will be posted after it is approved. Leave a Reply

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