"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Ginger Butternut Squash Soup Recipe

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This recipe for Creamy Ginger Butternut Squash Soup, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime Tollefson, Project Coordinator, Ambulatory
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow onion, chopped fine
2 tbsp. olive oil
1 whole butternut squash, chopped or 4 (5 oz.) packages cut butternut squash
Water to cover (about 2 1/2 Cups)
2 garlic cloves, minced and mashed to a paste with 1/2 tsp. salt
1 1/2 tsp. grated peeled fresh ginger root
~3/4 pint half 'n half, heavy cream or whole milk

Directions:
Directions:
In a large heavy saucepan simmer onion in the oil over moderately low heat, stirring until onions are translucent. Add the squash and water until it covers the squash and onions by about an inch. Simmer the mixture over medium heat until the squash is tender and softened. Add water if needed to cook squash until tender. Stir in the garlic paste with salt and ginger root and simmer for 1 more minute.

In a blender, puree the soup on high, adding the half 'n half until blender is full (don't overflow). Puree until soup is light and fluffy smooth. Add salt and pepper to taste.

Personal Notes:
Personal Notes:
You can substitute low fat or non fat half 'n half. You can find pre-cut butternut squash at Trader Joe's in small bags. I use about 4 of these bags. Soup is very hearty and I usually serve this as an opener on Thanksgiving.

 

 

 

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