Cook Share and Feast

Nothing better than a warm soup on a cold winter day.  I have hooked into butternut squash soup since the time I started buying lunch at whole foods market during working days.  In fall, they make one of the best butternut squash soup with apple.  I have already posted a simple version of butternut squash soup (https://thefeastforall.com/2011/10/30/simple-butternut-squash-soup/).  But I have been wanting to make this soup for a while.  But while I was browsing through their website, I found a butternut squash soup with ginger.  So I decided to make this fragrant ginger spiced soup.  You can get a lot of different butternut squash soup recipes on their website.

Ingredients:

• 3/4 lb butternut squash (after peeling and removing middle pith and seeds)
• cooking spray
• 2 teaspoons cooking oil
• 1 small red onion
• 1 teaspoon minced ginger
• 1 medium carrot chopped
• 1 teaspoon orange zest
• 3 cups vegetable stock
• 1/2 cup milk (whole milk will give a good taste, but I used 1% milk)
• salt to taste

Method:

• Preheat oven to 425 F
• Cut butternut squash into one inch cubes.
• Lightly add cooking spray to a cookie sheet and spread cut butternut squash and roast for about 30 minutes
• Meanwhile, chop onion into thin slices
• Add oil to a saucepan and add onion and ginger and saute for a few minutes, until onion is translucent
• Add carrots and roasted butternut squash to the sauce pan.  Add vegetable stock and cover and cook for about 15 minutes.
• Let cool for a few minutes.  Puree in a food processor.
• Return the pureed butternut squash soup to the saucepan and add milk and orange zest and heat until it start to bubble
• season with salt.
• Spoon soup into soup bowls and garnish with chopped parsley
• Yields: 2 bowls

Note: Regular milk can be replaced with unsweetened soy or almond milk.