Monday, February 27, 2012

Butternut Ginger Soup

Thanks to Rhoda Long in Virginia who made this wonderful soup for me for a birthday lunch several years ago, and served it with hummus and crackers!  A delicious lunch I will never forget!

          Butternut Ginger Soup with Sauteed Kale on the Side

                                Photo by Betty Mennuti

5 cloves garlic, pressed in garlic press
1 medium butternut squash, halved and seeded
1 carrot, peeled and thinly sliced (3/4 cup)
1 large onion, chopped (2 cups)
1 Tbsp. olive oil
4 cups low-sodium vegetable broth
1 sweet red apple, peeled and cut into chunks (1 1/2 cup)
1 bay leaf
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
3/4 tsp. freshly grated ginger (or ginger paste)
salt to taste
pinch of white pepper
1/2 cup nonfat plain yogurt, whole milk or coconut milk
chopped fresh parsley or cilantro, shredded carrot, or finely grated Parmesan or Gruyere cheese for garnish

Bake or microwave squash (halves facing down) with a little water in a baking pan.  Scoop out pulp (3 1/4 cups).  In large pot saute' carrot and onion in olive oil until onions are translucent (3-5 min.).  Add squash, broth, apple, bay leaf, curry, nutmeg, ginger, salt and pepper.  Bring to boil, reduce heat, cover and simmer until apples are soft (15 min.).  Remove bay leaf.  Puree' in food processor or blender.  Return to pot and add yogurt.  Serve in soup bowls and add garnish.

Note from Lois:  The amounts may be altered, according to your preferences, such as less garlic and more ginger.  This soup freezes well.

For More Butternut Squash Recipes: