Guest guest Posted October 27, 2002 Report Share Posted October 27, 2002 YUMMMMMMMMY!!!! Just made this for lunch today. I have the recipe in a small cookbook I purchased off e-bay called One-Pot Vegetarian Meals. Make sure to use FRESH ginger: It may be a bit of pain, but it's worth it. Enjoy! 1 large butternut squash (@ 3 lbs.) 2 t. vegetable oil 1 med onion, sliced 2.5 t. grated fresh ginger 3 cloves garlic, minced or chopped 1 (14.5 oz.) can vegetable broth 2.5 C. milk 1/4 t salt 1/8 t cayenne 1 t butter <--(I left this out) Pinch of allspice 1/4 C. sour cream ________ 1. Peel & cut squash into 2-inch chunks. Discard the seeds 2. In medium soup pot, heat the oil over med heat. Add the onion and cook, stirring occasionally, until it is softed and translucent, 3-5 mins. 3. Add ginger, garlic, squash, broth, milk, salt, and cayenne. Bring to boil over high heat, then reduce to medium. Cook until the squash is very soft, 10-15 mins. 4. Puree the soup, in batches if necessary, in a food processor until very smooth. Pour the soup back into the pot. Add the butter and allspice. Reduce the heat to medium-l9ow, cover & cook 15 minutes. Season with add'l salt & cayenne to taste (I didn't use any more). Serve hot, topped with a dollop of sour cream. Ok, I'm a piggie...I had one bowl with sour cream and one w/out, and didn't notice a huge difference. I guess to keep the calories down, leave it off....didn't make a significant difference in taste to me for the extra calories. Enjoy! Storm Bryant Quote Link to comment Share on other sites More sharing options...
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