Butternut squash, a winter squash that is nutritionally rich in complex carbohydrates and beta-carotene, tastes somewhat like sweet potatoes. This Pureed Butternut Squash Soup, contributed by Word of Mouth kosher catering service, is easy to make, delicious to eat and lovely to serve.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 piece fresh ginger, peeled and chopped
- 2 garlic cloves chopped
- 2 3/4 pounds butternut squash - peeled, deseeded, and cut into cubes
- 1/4 cup fresh orange juice
- salt and white pepper to taste
Preparation:
1. Pour olive oil in a large saucepan over medium heat. Cook onion for a few minutes. Add ginger, garlic, and squash. Cook, stirring occasionally, for about 10 minutes.
2. Stir in 4 cups of water. Bring to a boil. Reduce heat and simmer for about 20 minutes or until tender.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do).
4. After blending, stir in juice and add salt and pepper to taste.
5. Serve hot with a garnish.
GARNISH IDEAS:
1. sour cream (soup will then be considered dairy)
2. small garlic and onion croutons
3. sunflower or pumpkin seeds
4. chives
SERVING SIZE: Serves 4, but can be easily doubled or tripled
TIP: This soup can be frozen and reheated
ENTERTAINING IDEAS:
For a party presentation, pair this soup with the Red Pepper Soup. Pour both soups into different sides of a soup plate at the same time. The colors and flavors really complement each other.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.
2. Stir in 4 cups of water. Bring to a boil. Reduce heat and simmer for about 20 minutes or until tender.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do).
4. After blending, stir in juice and add salt and pepper to taste.
5. Serve hot with a garnish.
GARNISH IDEAS:
1. sour cream (soup will then be considered dairy)
2. small garlic and onion croutons
3. sunflower or pumpkin seeds
4. chives
SERVING SIZE: Serves 4, but can be easily doubled or tripled
TIP: This soup can be frozen and reheated
ENTERTAINING IDEAS:
For a party presentation, pair this soup with the Red Pepper Soup. Pour both soups into different sides of a soup plate at the same time. The colors and flavors really complement each other.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.
