Butternut Squash and Fresh Ginger Soup sounded good!
The butternut squash and the onions did very well here this year at the Annisquam Herb Farm. And . . . I would like to start using more fresh ginger root. The combination of the high fiber squash and the therapeutic effects of ginger on the digestive track would be good at this change of seasons.
Here is some information at Whole Foods on ginger and its properties. And information on preparing and using fresh ginger
And the recipe I started with:
In a large sauce pan saute
• 1 yellow onion, chopped, in
• 1 Tbsp butter until soft and transparent
• 1 butternut squash, peeled, seeds removed and chopped in medium sized pieces
• 3 cups chicken broth
Bring to boil, then simmer until squash has softened. Puree and add
• 2 tablespoons of chopped fresh ginger, or more to taste
• a splash of white wine
• salt and pepper
Serves 4 - 6
Post a Comment