Ingredients
| 2 1/4 |
lbs butternut squash |
| 1 |
cup chopped onions |
| 1 |
tablespoon grated fresh ginger |
| 1 |
tablespoon butter |
| 4 |
cups vegetable broth or chicken broth |
Directions
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Categories
Vegetables, Brunch, First Course, Soup, American, Puree, Simmer, Sugar-Free
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