Butternut Squash Soup

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.

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