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Butternut Squash Soup
By Alex Bury, McDougall Program cooking instructor
Servings: 6-8
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
from The McDougall Newsletter September 2005 Vol. 4, No. 9
December 6th, 2015 at 12:24 pm
I had previously peeled and cubed butternut squash, laid it out on a cookie sheet in a single layer, and put it in the freezer. After the cubes were frozen, I put them in a Ziploc freezer bag and back into the freezer. Since I had done this, the butternut soup recipe was easy. Fortunately, I had more than enough to get the three pounds. The most difficult part for me was zesting the orange. Maybe my zester isn’t a very good one. Anyway, the soup turned out to be very delicious. It’s an interesting combination of flavors.