with fresh ginger (serves four)
- 1 large butternut squash (about 3 pounds)
- 2 teaspoons vegetable oil
- 1 medium onion, sliced
- 2½ teaspoons grated fresh ginger
- 3 garlic cloves, minced
- 14½ ounces vegetable broth
- 2½ cups of milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon butter
- pinch of allspice
- 1/4 cup of sour cream
With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash carefully with a small sharp knife and cut into 2 inch chunks.
In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, 3 to 5 minutes.
Add the ginger, garlic, squash, broth, milk, salt, and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes.
Puree the soup, in batches if necessary, in a food processor or blender until very smooth. Pour the soup back in the pot. Add the butter and allspice. Reduce the heat to medium-low, cover and cook for 15 minutes.
Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.