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Tuesday, 7 January 2014

Roasted Butternut Squash and Ginger Soup

Recipe Title: Roasted Butternut Squash and Ginger Soup - thick soup with no cream

By: Miriam Borys

Servings: 4

1 butternut squash (approximately 900g - 1kg in weight)
4 tablespoon fresh ginger chunks (peel garlic)
3 tablespoon olive oil
1 large onion
1 cup celery
1 tablespoon garlic
1 Litre (4 cups) vegetable soup stock
Salt & pepper to taste

Peel squash and remove the seeds and membrane.
Cut into large chunks and place into a baking dish with oil.
Peel fresh ginger. Cut into large chunks also and place in the 
same roasting dish with the squash.
Roast until tender for approx. 40 minutes at 400 degrees F. (200 C).

While squash is roasting, dice onion, celery & garlic and sauté on medium heat until transparent. Once squash is tender add squash and ginger to the 
sautéed vegetables. Continue to cook to mix all vegetables together.
Deglaze the pan with one cup of vegetable stock or white wine.
Once the residue is removed from the bottom of the pan add the remaining stock and salt & pepper. 
Bring soup up to the boil and reduce the heat and simmer for 15 minutes.
Puree with an immersion blender to remove all the lumps and to make this a creamy thick soup (without the cream).
Allow to cook on low heat until ready to serve. 
If desired add a dollop of sour cream to each bowl to add to the texture and flavor of this amazing soup.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'


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