Alissa's Butternut Squash & Ginger Soup
Tonight, looking ahead to the coming squash-ful weeks of fall, I made a variation on Alissa's lovely recipe. I'll post hers in full and then below I'll add changes dictated by limits of my pantry.
1 medium butternut squash, peeled, seeded, cubed
3 med. shallots or 1 onion, diced
2 T of butter
2 T dry white wine or sherry
salt & pepper
ginger (dry or fresh peeled & diced) to taste
1 C whole milk
2 C chicken or vegetable stock
In a large stockpot:
Saute shallots/onion/leek in butter on med-high heat.
When the onions are golden brown add wine & squash.
Cook 30 sec to burn off the alcohol. Add stock, salt, pepper and ginger to taste.
Bring to a boil.
Turn down & simmer, covered.
Cook until squash is tender, about 15-20 minutes.
Use blender/food processor/hand masher/hand mixer to puree until desired smoothness.
Add milk during this process.
Serve with bread. Add a dash of cinnamon to each serving bowl.
Keep 3 days in fridge, or can be frozen.
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I'm fresh out of all things ginger tonight, and I needed another strong flavor, so I added a dash of cayenne and about 7 or 8 shakes of curry. I added a bunch of black pepper, left out the salt and gave it a splash of tamari instead. I stuck in a bay leaf while it simmered.
1 medium butternut squash, peeled, seeded, cubed
3 med. shallots or 1 onion, diced
2 T of butter
2 T dry white wine or sherry
salt & pepper
ginger (dry or fresh peeled & diced) to taste
1 C whole milk
2 C chicken or vegetable stock
In a large stockpot:
Saute shallots/onion/leek in butter on med-high heat.
When the onions are golden brown add wine & squash.
Cook 30 sec to burn off the alcohol. Add stock, salt, pepper and ginger to taste.
Bring to a boil.
Turn down & simmer, covered.
Cook until squash is tender, about 15-20 minutes.
Use blender/food processor/hand masher/hand mixer to puree until desired smoothness.
Add milk during this process.
Serve with bread. Add a dash of cinnamon to each serving bowl.
Keep 3 days in fridge, or can be frozen.
*********************************************************
I'm fresh out of all things ginger tonight, and I needed another strong flavor, so I added a dash of cayenne and about 7 or 8 shakes of curry. I added a bunch of black pepper, left out the salt and gave it a splash of tamari instead. I stuck in a bay leaf while it simmered.
Comments
There's a guy who has a stand outside his house in my neighborhood and he always has really good, extremely cheap vegetables. I just picked up 3 spaghetti squash for 33 cents each. :)
Also, if you just roast the spaghetti squash, and pull it out of the skin, you can mix it with a little butter (or olive oil), some garlic/curry/ginger/cayenne and it's really tasty. My favorite is a little garlic, some cumin and coriander.