Butternut Squash Soup, Gingered (Boom)

4 Servings
Butternut Squash American
Butternut Squash American

3 oz (6 Tbsp) unsalted ter
1 1/4 lbs ternut squash peeled, seeded and diced
4 oz peeled and sliced ons
1.5 oz peeled and chopped fresh ger (original recipe c but we thought it was too gingery)
3 1/2 cups water
1 coarse t
1 te pepper
1 pepitas currants, chopped almonds, chives, and/or me fraiche for gar

In a sauce pan, melt the butter over medium heat. Saute onions until translucent. Add the squash and ginger, season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm. Add the water and raise the heat to high and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender. Transfer the soup to a blender or food processor and puree until smooth. Correct the seasoning and ladle into bowls. We like to garnish with pepitas and currants in the bowl and top with creme fraiche, finely chopped almonds, and chives. At the restaurant, the creme fraiche had almond taste. We ate this at Noe in the Omni Hotel in Houston for our 15th wedding anniversary.


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Butternut Squash Soup

Click here for a larger picture of Butternut Squash Soup
6 Servings
Squash American
Savory Squash Orange Soup Stew/Soup Soup/Stew American

1 cup chopped ks
2 rots sliced
2 ery stalks sliced
1 tbsp. butter or garine
2 tbsp. ve oil
1 roasted ternut squash (1.5-2 lbs)
5 cups vegetable ck
1 salt and per to taste
1/2 tsp. ground in
1 tsp. namon
1/2 tsp. und nutmeg
3/4 cup nge juice

(1) Roast the squash: cut squash in half (lengthwise) and remove seeds. Rub cut side with olive oil, place cut side on tinfoil on baking sheet. Roast at 425 degrees for 30 min or until fork-tender. Let cool. (2) In large saucepan, cook leeks, carrots, and celery in butter and oil, covered, over low heat (about 15 min or until vegetables are softened). (3) Scoop flesh of squash and add to soup mixture. Add vegetable stock, stir to combine. Add cumin, cinnamon, nutmeg and orange juice and continue to cook, covered, about 30 min. Let cool. (4) Puree soup mixture in food processor. (Rewarm before serving)


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