Monday, October 3, 2011

Pureed Butternut Squash Soup with Ginger!

As soon as the weather starts to turn cool I just can't get enough homemade soup. Thankfully my family likes soup too. This is one of my favorites from The Best Recipe Cookbook!!
Heat 2 Tbsp. unsalted butter or extra virgin olive oil in large saucepan. Saute 1 medium onion until golden, about 5 minutes.

Add 2 Tbsp. dry sherry or white wine and 1 medium butternut squash (about 2 1/2 pounds) cut into cubes; Stir-cook until sherry evaporates, about 30 seconds.

When we are chopping vegetables this is where you will find Gunther and Rocky, in the kitchen!
They love butternut squash.

Add 2 cups chicken or vegetable stock, 1 tsp. ground ginger, salt(1tsp. or less) and pepper to taste;bring to a boil.

Reduce heat and simmer; cover and cook until butternut squash is tender; about 15 minutes.

Ladle butternut squash mixture into blender. Add 3/4-1 cup milk; blend until smooth.
I used one of our favorite new kitchen tools, the immersion blender to save a step.  

Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency.
Enjoy!

Jen


4 comments:

  1. The soup looks so yummy!

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  2. Hey, Jen. I make a similar one, but I also add 2-3 chopped apples to the butternut squash saute'. The apples add a different dimension and a little sweet, along with the ginger. Hey, let's do lunch :)

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