A hearty soup with a color alone that shouts autumn. (Steve Rice/Minneapolis Star Tribune/MCT) |
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Gingered squash soup
Servings: 6
Note: You can use any hard-skinned winter squash for this soup, including cooking pumpkin (but not the oversized type used for jack-o'-lanterns). Or use precooked squash (frozen or baby food).
Ingredients
3 lb. winter squash, such as delicata or butternut (about 4 cups cooked)
1 tbsp. (or more) grated fresh ginger root
3 cup vegetable stock (or water or chicken stock)
Salt and white pepper
1 tsp. ground nutmeg
1 cup heavy cream
Sour cream, for garnish
Sprigs of fresh thyme or slivers of uncooked squash, for garnish
1. Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. (If the squash is too hard to cut in half, poke holes in it with a knife and microwave for several minutes to soften.)
2. Place squash halves face down in a lightly oiled baking dish or on a baking sheet; cover with aluminum foil. Bake until the pulp is soft, about 1 hour. Scoop pulp from the skin; discard skin.
3. In a large, heavy saucepan over medium-high heat, stir together cooked squash, ginger, and stock. Bring to a boil, then reduce heat. Simmer about 20 minutes, breaking up squash with a spoon.
4. Remove soup from heat and puree with a food processor or blender until smooth. If desired, strain for a smoother texture. Season to taste with salt and pepper, and add nutmeg.
5. Stir in cream and heat throughout. Serve hot, garnished with a small dab of sour cream, sprig of thyme or sliver of uncooked squash.
Nutrition information per serving with 1 tsp. sour cream:
Calories: 200; Fat: 13 g; Sodium: 170 mg; Carbohydrates: 20 g; Saturated fat: 8 g; Calcium: 100 mg; Protein: 2 g; Cholesterol: 46 mg; Dietary fiber: 2 g.
-- Adapted from "Come One, Come All/ Easy Entertaining with Seasonal Menus" by Lee Svitak Dean.
Servings: 6
Note: You can use any hard-skinned winter squash for this soup, including cooking pumpkin (but not the oversized type used for jack-o'-lanterns). Or use precooked squash (frozen or baby food).
Ingredients
3 lb. winter squash, such as delicata or butternut (about 4 cups cooked)
1 tbsp. (or more) grated fresh ginger root
3 cup vegetable stock (or water or chicken stock)
Salt and white pepper
1 tsp. ground nutmeg
1 cup heavy cream
Sour cream, for garnish
Sprigs of fresh thyme or slivers of uncooked squash, for garnish
1. Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. (If the squash is too hard to cut in half, poke holes in it with a knife and microwave for several minutes to soften.)
2. Place squash halves face down in a lightly oiled baking dish or on a baking sheet; cover with aluminum foil. Bake until the pulp is soft, about 1 hour. Scoop pulp from the skin; discard skin.
3. In a large, heavy saucepan over medium-high heat, stir together cooked squash, ginger, and stock. Bring to a boil, then reduce heat. Simmer about 20 minutes, breaking up squash with a spoon.
4. Remove soup from heat and puree with a food processor or blender until smooth. If desired, strain for a smoother texture. Season to taste with salt and pepper, and add nutmeg.
5. Stir in cream and heat throughout. Serve hot, garnished with a small dab of sour cream, sprig of thyme or sliver of uncooked squash.
Nutrition information per serving with 1 tsp. sour cream:
Calories: 200; Fat: 13 g; Sodium: 170 mg; Carbohydrates: 20 g; Saturated fat: 8 g; Calcium: 100 mg; Protein: 2 g; Cholesterol: 46 mg; Dietary fiber: 2 g.
-- Adapted from "Come One, Come All/ Easy Entertaining with Seasonal Menus" by Lee Svitak Dean.
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