Tuesday, January 17, 2012

Linda's Butternut Squash Soup with Ginger and Sweet Potato

The Montreal winters are particularly harsh and lend themselves to hearty bowls of steaming hot soup.  Today was one of those days and my friend Linda made a particularly yummy soup.  So her describing this soup prompted me to start another feature on my blog:  my friends contributing their recipes and photos.   Thanks Linda for the recipe, the great photo and the inspiration!





Butternut Squash Soup with Ginger and Sweet Potato
 Serves 6-8

Ingredients
        
2 lb of either Butternut Squash, Sugar Pie Squash or even Pumpkin!
1/4 Cup of Ginger - (approx. a 6-inch piece of fresh ginger grated (largest holes on the grater) 
2 Tbsp butter                                     
 4 Cups low fat unsalted Chicken Stock store bought or fresh
1 onion, chopped                             
1 carrot, peeled and chopped            
1 celery stalk, chopped
2 cloves garlic, minced
1 sweet potato, peeled and chopped
Salt & Pepper, to taste.


Heavy cream to garnish.

Directions
Peel and seed squash then cut into 2” chunks.  I was lucky enough to find them already cubed!  Set aside.

In a large saucepan, melt butter over medium heat.  Add onion, carrot and celery and cook until onions are translucent and celery is softened.

Add the squash, potato and saute for a few minutes.  Add the chicken stock and bring to a boil over high heat.  Reduce heat to medium-low, partially cover with lid and simmer until tender, about 25 minutes.
In a blender, puree the soup in batches until smooth or you can use an emersion blender.

 Return to saucepan and season to taste with salt and pepper.    Reheat gently, if needed, over medium-low heat. 

Ladle into bowls and drizzle with cream, serve at once.  Add toasted Tuscan bread and a green salad for a complete meal.

Enjoy!

Note: A variation on a recipe Linda found in “The Williams Sonoma Cookbook” 


2 comments:

  1. yum! I'm definitely making this for date night on Friday! Thanks, Suzanne!

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  2. Terrific - if you can make it the day before the flavors will 'marry' and the soup will have a depth of flavor!.

    Let me know what you think

    ReplyDelete