Monday, June 11, 2007

Butternut Squash Soup with Fresh Ginger

1 large butternut squash
2 tsp olive or vegetable oil
1 medium onion, sliced
2 1/2 tsp grated fresh ginger
3 garlic cloves, minced
1 (14 1/2 oz) can vegetable broth (or homemade)
2 1/2 cups milk
1/4 tsp salt
1/8 tsp cayenne
1 tsp butter
Pinch allspice
1/4 cup sour cream

With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash carefully with a small, sharp knife and cut them into 2-inch chunks

In a medium soup pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, 3 to 5 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 very soft, 10 to 15 minutes.

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-low, cover, and cook for 15 minutes. Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.

Source: One-Pot Vegetarian Dishes

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