Friday, November 9, 2007

Grab Bag Friday: My Favorite Squash Soup Recipe

It's definitely getting colder here in Maine. Car windows frosting up, heaters kicking on, hats, scarves, and sweaters emerging from storage. Here's a tasty recipe I like to make to take off the chill...

Pureed Butternut Squash Soup

2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled & chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared (either cubed in 3/4 inch squares, uncooked; or bake ahead at 450 until soft and scoop out the flesh)
1/4 cup fresh orange juice
salt & pepper to taste

Melt butter in a large saucepan over medium heat. Cook onion until
fragrant, about 2 minutes. Add ginger, garlic, & squash; cook,
stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups
water. Bring to a boil; reduce heat. Simmer until squash is tender, 20
minutes. (If you pre-baked the squash, you don't need to simmer so

Puree soup in 2 batches. When blending hot foods, allow the heat to
escape to prevent splattering. Remove the cap from the hole of the
blender's lid, and cover with a dish towel. Stir in juice and 1 1/2
teaspoons salt.

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