Ginger Butternut Squash Soup

Submitted by tinybadger on 2009-07-01 02:51:05

Soups

Vegan

 

2 or 3 1-inch knobs of ginger (to taste)
1 large butternut squash
good amount of oil/butter
salt/pepper
1-4 onions (to taste)
garlic (however much you want)
hot water or stock to cover the whole thing

1.Peel the squash, starting with the long end. Hold the round end while peeling the long end. Then hold the long end while peeling the round end. Cut off the stem and bloom ends after peeling. Cut the squash in half lengthwise, scoop out the seeds and discard. Cut the long part away from the round part, then cut all into 1-inch chunks.

2. Peel the garlic into naked cloves. Chop roughly. Peel and cut the onion into rough chunks. Peel the ginger (the edge of a teaspoon is helpful for peeling, use it like a peeler) and then cut into half-inch chunks against the grain of the ginger.

3. Heat oil in the bottom of a heavy bottomed stock/soup pan until oil is obviously hot but not smoking.

4. Add the onion. Salt and pepper it. Cook until it is getting a bit near soft and clear. Add garlic and ginger. Cook and sizzle. Add squash chunks. Stir and let sit, stir and let sit until squash gets browny and caramelized over about 70%. Don’t let it burn.

5. Pour in heated stock/water until it just barely covers the vegetables. Let simmer 20 minutes. Keep an eye out so it doesn’t stick or burn.

6. When squash is softish and the ratio of liquid to veg looks good, turn heat off.

7. Either use an IMMERSION BLENDER (said with a threatening German accent) and BLEND IT RIGHT IN THE POT. Or transfer the contents to a blender and blend it in the blender. Either way, make the concoction smooth and creamy. Add more water/stock if necessary. Taste.

8. Add cayenne if you’re a real woman and heavy whipping cream if you’re French.

9. Allow a German chef to steal your recipe if you don’t care.

10. Give your offspring fantastic memories of soup. Garnish with anything chopped and green found in the fridge–cilantro, parsley, chives, scallions, dill…etc.

–You can of course use shallots with the onions and pumpkin in place of butternut squash. You can even omit the garlic and/or the ginger if you don’t have it around. The squash and the onions are the important part. The onions and the squash give the sweet and creamy goodness, but there are always infinite options…

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