Monday, September 26, 2005

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.

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.


shannon said...

Oh yum. I love squash.

Alissa said...

ha ha. It's funny that you posted that recipe. I was going to put out a request for squash recipes. I love squash, but I don't really know what to do with it beyond the very basics.

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. :)

shannon said...

I've got some squash recipes to post. Let me find them...

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.

Anonymous said...

How do you prepare the ginger so you don't get fibers?