Ingredients
| 2 |
lbs. butternut squash |
| 2 |
teaspoons canola oil |
| 1 |
medium onion, diced |
| 1 |
teaspoon salt |
| 1 |
tablespoon ginger root, grated |
| 1/2 |
teaspoon curry powder |
| 1/4 |
teaspoon ground cumin |
| 1 |
cup fennel bulb,chopped, feathery leaves reserved for garnish |
| 1/4 |
cup white wine |
| 2 |
cups skim milk, or soy milk |
| 1 |
cup chicken stock |
| 2 |
tablespoons maple syrup |
Directions
- Preheat oven to 350 degrees F.
- Cut the squash in half, scoop out seeds, and bake skin-side up for 30 to 40 minutes or until soft.
- Heat a skillet over medium-high heat and add oil. Saute the onion with the salt for about 2 minutes or until the onion is soft.
- Add the ginger, curry, cumin powder, and fennel. Cook for 2 minutes, stirring occasionally. Stir in the wine and cook for 30 seconds. Add the milk, stock, and maple syrup. Stir and remove from heat.
- Transfer to a blender and puree until smooth. This may have to be done in batches.
- Scoop the squash pulp from its skin and add to pureed ingredients in the blender. Puree for 1 or 2 minutes until smooth and well mixed.
- Return to a suacepan and simmer for 15 minutes or until piping hot.
- To serve, garnish with reserved fennel leaves. Optionally, garnish with a swirl of yogurt.
Categories
Soup
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