[Soups] [Pumpkin]
[Squash] [Lee's
Recipes]
Ingredients
1
Tbsp Olive oil or butter
2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
3 large carrots chopped
1 medium onion chopped
1 Tbsp ginger (1”piece)
2 quarts of vegetable stock or chicken stock or cold water (mixed chicken
and veggie)
1 bunch parsley, chopped
Pinch of: nutmeg
Powdered ginger
Curry powder
Parmesan cheese
Directions
Heat the oil or butter over medium heat in a large saucepot, sauté
the squash, carrots, onion and ginger for 3 minutes, until they are
lightly browned. Add the stock and some orange zest (if desired) and
bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes,
until the vegetables are tender. Add the parsley, nutmeg, salt, pepper,
ginger and curry to taste. Puree the soup with a hand held immersion
blender or regular blender until smooth and creamy. Soup can be garnished
with fresh sage leaves and Parmesan Crostini.
Source: : http://chowhound.chow.com/topics/480930
|