World Famous Recipes

Squash Ginger Soup Recipes

1 butternut squash (about 3 pounds)
2 teaspoons olive oil
1 medium sweet onion, sliced very thinly
2 1/2 teaspoons grated fresh ginger
3 garlic cloves, minced
1 (141/2-ounce) can chicken broth
2 1/2 cups 2% or skim milk
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon butter
Pinch of allspice
1/4 cup regular or light sour cream

Cut the stem off the squash; 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. In a soup pot, heat the oil over medium
heat. Add the onion and cook, stirring until softened
about three to five minutes. Add the ginger, garlic, squash, broth, milk,
salt and cayenne. Bring to a boil over high heat, then reduce the heat to
medium. Cook until the squash is soft, about 10 to 15
minutes. Puree the soup, in batches, in a food processor or blender until
smooth. Add the soup back into the pot. Add the butter and allspice. Reduce
the heat to medium-low, cover, and cook for 15 minutes. Season with more
salt and cayenne to taste. Serve hot, topped with sour cream. Makes 4
servings.

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