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Gingered Squash Soup
A Really Wonderful Soup for a Cold Winter Day! |
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1 large acorn or butternut squash
4 stalks celery, chopped
1/2 cup white onion, chopped
2 Tbls. ginger, minced
2 cloves garlic, peeled and minced
1 tsp. salt
3 cups water or 1 1/2 cups water + 1 1/2 soymilk
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Put several fork holes in the squash and place whole on the oven rack, and bake at 350 degrees F. for 45 minutes to 1 hour. The outside of the squash will be brown.
Carefully peel the squash and remove the seeds.
Put cooked squash into a blender or food processor and puree until smooth.
In a medium size pot, add celery, onion, ginger, garlic and salt.
Add the water or water and milk and bring to a boil.
Add pureed squash and reduce heat to a simmer.
Simmer for 15-20 minutes.
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Preparation Time: 1/2 hour |
Serves: 4-6 |
| Recipe Origin: Canada |
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Submitted by: |
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Freya Dunbar
British Columbia
Canada |
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| This recipe has been viewed 5009 times. |
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