| Yield | 5 |
|---|---|
| Source | A variation of my mother's Pumpkin Soup recipe… |
| Prep Time | 45 minutes |
| Cuisine | American |
| Dish Type | Soups and Stews |
| Main Ingredient | Vegetable |
| Meal (Course) | First Course |
| Preparation Method | Stew |
| Yield | 5 |
|---|---|
| Source | A variation of my mother's Pumpkin Soup recipe… |
| Prep Time | 45 minutes |
| Cuisine | American |
| Dish Type | Soups and Stews |
| Main Ingredient | Vegetable |
| Meal (Course) | First Course |
| Preparation Method | Stew |
A wonderful fall/winter soup to open an elegant dinner or serve as the centerpiece of a simple meal.
Wash 2 Butternut squashes, split them in half, and remove seeds. Arrange cut side up in a shallow baking pan in 1 inch of water. Bake them in a moderate oven (350 degree) for about 1 hour or until they are brown and very tender when tested with a fork. Alternate microwave cooking method: Arrange cut side down in a shallow microwave-safe baking disk in 3/4 inch of water. Cook on high for 8 to 10 minutes, or until soft. Peel and cube. Place cubed squash in a blender or food processor and purée.
Melt butter in the bottom of a heavy stock pot & add onions. Sauté until transparent. Add flour and cook until bubbly.
Add stock to pot and heat thoroughly. Add ginger, nutmeg and squash. Cook over low heat 10 to 15 minutes. Add milk (warmed) and cook an additional 5 minutes.
Garnish each serving with a dash of smoked paprika for color and flavor.
Serving tip: This soup is great when served with fresh spinach, lightly steamed and placed in the same bowl. A baguette of French bread for dipping and you have a wonderful meal! Irene H. thinks this would be complimented by a batch of Giant Ginger Cookies…