Saturday, November 27, 2010

Ginger Winter Squash Soup


2 Squash, 1 acorn, 1 butternut (baked in halves until tender)
1/4 C. butter
1 onion, diced
8 C. chicken stock
1 tsp. fresh ginger
2 carrots 

2 TB brown sugar                          
salt to taste

An ice cream scoop is perfect for removing the roasted squash from the skin.

 Beautiful & healthy acorn and butternut squash!

Saute onion and carrots in butter, add to stock pot along with other ingredients.

Use only fresh ginger.

 Peel and chop a tablespoon.

Bring to low boil then reduce and simmer for 30 minutes. Ladle soup into blender and puree in small portions.

Serve topped with toasted pumpkin seeds.

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