Garlic Ginger Butternut Squash Soup
I made Garlic-Ginger Butternut Squash Soup today because Dan has a cold and it turned out great. We ate it for supper with whole wheat bagels and cheese.
Here’s the recipe:
2 TBSP butter
1 large onion, minced
5 large cloves garlic, pressed
2” piece of ginger, cut into small pieces
1 large butternut squash, cut into 1” pieces, discarding skins and seeds
5 cups chicken stock
Melt butter in large soup pot. Add onion, garlic, and ginger and cook over low heat for about 25 minutes, stirring every five minutes.
When onion, garlic and ginger are soft, add squash and stock. Bring to boil and cook 20 more minutes.
Stir heartily (to break up squash more) and stir.
We ate the soup in the middle of watching “My Man Godfrey.” Upon being late for a lunch meeting, butler Godfrey apologized, “It’s hard to make bed with people still in them.”
Here’s the recipe:
2 TBSP butter
1 large onion, minced
5 large cloves garlic, pressed
2” piece of ginger, cut into small pieces
1 large butternut squash, cut into 1” pieces, discarding skins and seeds
5 cups chicken stock
Melt butter in large soup pot. Add onion, garlic, and ginger and cook over low heat for about 25 minutes, stirring every five minutes.
When onion, garlic and ginger are soft, add squash and stock. Bring to boil and cook 20 more minutes.
Stir heartily (to break up squash more) and stir.
We ate the soup in the middle of watching “My Man Godfrey.” Upon being late for a lunch meeting, butler Godfrey apologized, “It’s hard to make bed with people still in them.”
1 Comments:
At 7:28 PM,
Matt said…
We'll have to try this, as we have quite a few left of the 50 or so pounds of butternut squash we bought from a local farm. We just bake them on low heat for an hour, and boy are they good, but it'd be interesting to try something different. So you really cook the squash for only 20 minutes, and it gets soft enough?
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