Friday, October 06, 2006

Erin's Puréed Butternut Squash Soup

i've never been much of a squash fan...until i tried this soup! it's incredible! the squash is just like a sweet creamy ride for the ginger. like maybe a gold vintage mercedes with soft leather interior.

2 T butter
1 small onion, chopped
1 piece of ginger (like 2-3 T chopped)
2 cloves garlic, chopped
2 3/4 lbs butternut squash, cut into 1/2" cubes
1/4-1/2 C fresh orange juice
1.5 t salt

melt butter in sauce pan over medium heat. cook onion until gragrant (2 min). add ginger, garlic, squash. cook stiring occasionally (6-8 min). stir in 4 C water. bring to boil and then reduce heat. simmer until squash is tender (20 min).
puree soup then stir in OJ and salt.
Serve hot, sprinkle with pumplin seeds or a spoonfull or sour cream if desired.

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