 A winter squash that is rich in complex carbohydrates, beta-carotene, & tastes like sweet potatoes.
This Pureed Butternut Squash Soup, contributed by Word of Mouth kosher catering service, is easy to make, delicious to eat and lovely to serve.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 piece fresh ginger, peeled and chopped
- 2 garlic cloves chopped
- 2 3/4 pounds butternut squash - peeled, deseeded, and cut into cubes
- 1/4 cup fresh orange juice
- salt and white pepper to taste
PREPARATION:
1. Pour olive oil in a large saucepan over medium heat. Cook onion for a few minutes. Add ginger, garlic, and squash. Cook, stirring occasionally, for about 10 minutes.
2. Stir in 4 cups of water. Bring to a boil. Reduce heat and simmer for about 20 minutes or until tender.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do).
4. After blending, stir in juice and add salt and pepper to taste.
5. Serve hot with a garnish.
GARNISH IDEAS:
1. sour cream (soup will then be considered dairy)
2. small garlic and onion croutons
3. sunflower or pumpkin seeds
4. chives
SERVING SIZE: Serves 4, but can be easily doubled or tripled
TIP: This soup can be frozen and reheated
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