Spicy Squash Soup

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Spicy Squash Soup

 

2 1/2 tsp. Cajun seasoning

1 1/2 lb. Delicata or other winter squash

2-3 tsp. fresh ginger, peeled and minced

1 liter milk

2 cup sweet onion, diced

1 cup celery, diced

2 tbsp. minced garlic

4 tsp. olive oil

10 oz. frozen corn kernels

10 oz. frozen green beans

3/4 cup fresh basil leaves, chopped

 

Trim edges of squash, cut into four pieces, remove

seeds. Steam 12-15 minutes until soft. Scrape the

squash from the skin into a blender, add ginger and 2

1/2 cups milk; purée. Sauté onion, celery and garlic

in 3 tsp. olive oil until onions are soft. Reduce heat

to low, stir in Cajun spice mix. Stir for 30 seconds,

add squash purée and remaining milk. Bring to a boil,

simmer for 15 minutes. Add corn and green beans and

continue to simmer. Stir in basil. Season with salt to taste.

 

 

 

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