RE-POST OF RECIPE: Hot Ginger Squash Soup

[Guest guest]

Here's another recipe from our files. Have a look - there are plenty more - and

soup, once

made, is quick to warm up on a cool summer evening and have with a salad and

crusty

bread. YUM! (Makes a nice lunch too!)

 

This was contributed by cathrineq back in October of last year. It is easily

made vegan for

those who prefer it. Thanks, Cathrine! <hugs>

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(a modification on the Curried Squash & Mushroom Soup from The

Moosewood Cookbook - no curry!)

 

HOT GINGER SQUASH SOUP

 

2 medium acorn or butternut squash

2 1/2 cups broth

1 cup orange juice (or broth)

2 tbsp. butter or oil*

1/2 cup chopped onion

6 cloves garlic, crushed

6 oz mushrooms, sliced

1/4 tsp. dry mustard

1 1/4 tsp salt

1 tbsp. minced fresh ginger (a piece about the size of your thumb, grated)

1/4 tsp. cayenne or fresh chili paste, to taste - make it as warm as you

want!

 

Split the squash lengthwise and bake face down in a 375 degree oven on

an oiled tray 30 minutes or until soft. (I usually line the tray with

foil to make clean up easier.) Cool and scoop out the insides. You'll

need about 3 cups worth. Put in a blender with the stock and puree

until smooth. Combine in a pot with the orange juice (or additional

stock, depending on what you're using.) Heat the butter or oil and add

the garlic, onion, salt, ginger, and spices. Sautee until onions are

soft (you may need to add a little water or stock if it sticks.) Add

mushrooms, cover, and cook 10 minutes. Add the contents of the skillet

to the pot. Heat gently, taste, and adjust seasonings, if necessary.

If you want, add a bit of fresh lemon juice. You can serve it right

away, or let it simmer a bit to let the flavours mingle.

 

*use oil to make it vegan