Monday, February 6, 2012

Butternut Ginger Soup

I grow butternut squash every year. I also grow another version of butternut, the Argonaut squash. It can grow easily up to 16 pounds and if an inch of stem is left on, it has a 6-8 month shelf life when stored in a cool dry place. Once I cut one of the Argonauts, I have to find a lot of uses and squash soup is a favorite because it is so versatile. Change the spice and you have a whole new soup!

Basic Recipe

1 large butternut squash (2-3 lbs)
1 sweet onion chopped
1 can chicken broth
2 inch piece of fresh ginger peeled and minced
3 cloves of garlic minced
1 tbs brown sugar
salt and black pepper to taste

Put first 6 ingredients in a large soup pot and simmer till squash is soft. Mash with a ricer and add salt and pepper to taste. Great served with a dollop of sour cream or Greek yogurt. Optional ideas below:

  • Add a 1/2 cup of fat free half and half or light cream after pureeing for a creamier soup. 

  • Add a teaspoon of cinnamon and a dash of cloves make for a great fall or holiday soup. 

  • You can  roast 1 tsp cumin seed, 1 tsp coriander seeds, 1/2 tsp black mustard seeds and 1 cinnamon stick broken in a dry frying pan on medium high heat, till aromatic then grind and add for a curried soup.



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