Wednesday, October 12, 2016

{soups-salads-and-salad-dressings} WR Gingered Butternut Squash Soup


Working today.  You all have a great Wednesday!

Gingered Butternut Squash Soup

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas

Oromocto, New Brunswick

TOTAL TIME: Prep: 45 minutes.

Cook: 40 minutes.

YIELD: 9 servings


·                                 4 pounds butternut squash, peeled and cubed (about 8 cups)

·                                 6 teaspoons olive oil, divided

·                                 1 large onion, chopped

·                                 2 tablespoons butter

·                                 1 tablespoon minced fresh gingerroot

·                                 2-1/2 teaspoons curry powder

·                                 3/4 teaspoon salt

·                                 1/4 teaspoon pepper

·                                 3 large potatoes, peeled and cubed

·                                 6 cups chicken broth

·                                 1-1/2 cups milk

·                                 Sour cream, optional


·                                 1. Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

·                                 2. In a soup kettle, sauté onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.

·                                 3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).

Nutritional Facts

1-1/4 cup: 266 calories, 8g fat (3g saturated fat), 12mg cholesterol, 877mg sodium, 46g carbohydrate (10g sugars, 8g fiber), 7g protein.





As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




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