Gingered butternut squash soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped fine | |
| 2 | teaspoons | Olive oil |
| 1½ | cup | Chopped peeled butternut squash |
| 2½ | cup | Water |
| 2 | Garlic cloves; mined and mashed to | |
| ; a paste with 1/2 | ||
| ; teaspoon salt | ||
| ¾ | teaspoon | Grated peeled fresh gingerroot |
| 3 | tablespoons | Minced fresh parsley leaves |
Directions
In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender puree the soup with the remaining ½ cup water and stir in the parsley and salt and pepper to taste.
Makes about 2 cups, serving 2.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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