Sunday, September 29, 2013
Ginger-Scented Butternut Squash Soup
This is my first choice from The Oregonian Cookbook.
Here on the coast we are currently in "storm mode", the typhoon in Japan has caused a storm to roll in on us a couple months earlier than normal. Fall is my favorite season of all, since it's packed full of fabulous dishes, yummy root vegetables, holidays, football and so much more. Ok I've babbled enough...on to the food!
OH! One more thing. I had a fresh butternut squash at home, so that's what I used instead of the frozen squash it calls for.
Glass Measuring Cup
Whisk (wooden spoon will work too)
3 cups low-sodium chicken broth
2 (10-ounce) packages frozen cooked butternut squash
1 cup unsweetened applesauce
About 1 teaspoon salt, or to taste
3 tablespoons granulated sugar
1 teaspoon ground ginger, plus additional to taste
1/2 cup whipping cream
Makes about 6 cups
In a medium pot over medium heat, combine the broth and frozen squash. Cook, spooning the broth over the squash, until the squash has defrosted, about 12 minutes. Add the applesauce, salt to taste, sugar, and ginger; whisk to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, add the cream, and simmer gently for 30 minutes. Taste and season accordingly.