How to Make Butternut Squash Soup
This soup is so easy to make, and takes a very short time. Enjoy this any time of the year, as it can be served cold or hot, depending on the season. It is healthy and goes with any meal.
[edit] Ingredients
Serves 2
- squash (cut in one inch chunks)
- onion (diced)
- chicken stock (enough for soup)
- fresh ginger (peeled, sliced in large chunks)
- garlic
- heavy cream (1/4-1/2 cup)
- salt and pepper to taste
[edit] Steps
- Peel the squash with a veggie peeler, split in half and remove the seeds. Cut into manageable squares.
- Saute 1 onion in olive oil. Add the squash and stir.
- Add peeled fresh ginger, garlic and stir. then add the stock and bring to a boil.
- Lower to simmer and cook until the squash is tender. Add salt and pepper to taste.
- Puree in batches in the blender.
- Add heavy cream until you have a taste and consistency you like. Serve hot or cold.
[edit] Tips
- Add sour cream at the end for a change of taste, if you'd want.
- Try to make this with buttermilk instead of cream, if you'd want.
- Sprinkle some chopped peanuts or toasted pecans and add a bit of hot chili on top.
- Serve cold and add a dollop of sour cream in the center. It looks as good as it tastes.
- You can substitute curry powder for the ginger.
[edit] Warnings
- Be careful when cooking.
- When using a blender, make sure the motor is turned off before you open it.
