| Instructions |
| Melt butter in a large saucepan over medium heat. |
| Cook onion until fragrant, about 2 minutes. |
| Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. |
| Stir in 4 cups water. |
| Bring to a boil; reduce heat. |
| Simmer until squash is tender, 20 minutes. |
| Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. |
| Stir in juice and 1 1/2 teaspoons salt. |
Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Source : Martha Stewart "Everyday Food" |
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Recipe
- 2 tablespoons butter
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1 small onion, chopped
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1 piece (2 inches) fresh ginger, peeled and chopped
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2 garlic cloves, chopped
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2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
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1/4 cup fresh orange juice
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Coarse salt and ground pepper
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Sour cream (optional)
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Spicy Pumpkin Seeds
SERVES : 4
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