Thursday, March 15, 2007

Butternut Squash and Ginger Soup

1.5 lbs butternut or winter squash, peeled and cut into chunks (i.e. 1 squash)
2 tbsp butter (margarine if ye be vegan)
1-2 tsp roughly chopped ginger (or if you like ginger like I like ginger, 8-9 tsp)
1-3 tsp brown sugar

1) Steam the squash chunks until very tender (20 mins or so) - a collender/strainer above 1" of boiling water in a large pot works well, but keep an eye on the water level.
2) While hot (ouch! careful! those are hot!) put the squash chunks in a food processor with the butter/marg, brown sugar, and ginger (and salt/pepper if that's how you roll) and frappé until smooth.
3) Eat. (or refrigerate. 1 squash makes about 4-5 servings, and keeps well in the fridge)

Thanks to Andy!

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