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Pages: 1 Butternut Squash Soup       #314931 - 09/13/07 07:57 AM Edit Reply Quote K2 Reged: 01/29/06 Posts: 1191 Loc: Canada This is a delicious safe soup to enjoy this fall. Butternut Squash Soup 1 medium-large butternut squash 1 onion 2 cloves garlic 1 inch grated ginger salt & pepper to taste Peel and cut up squash, removing seeds and stringy bits. Place cubes of squash in a large pot and just cover with filtered water. Bring to a boil. Meanwhile, in a small pan, cook onion until tender, add garlic and ginger until they smell good. Add these to the pot of squash and water. Boil for about 30 minutes or until squash is very soft. Blend soup until smooth. I do this with a hand held blender right in the pot. You could also blend it in small batches in a normal blender. Season with salt and pepper and serve. Variations: Add some nutmeg and cinnamon for a more flavorful soup. Add 1 cup plain almond milk and fill the rest with water to get a creamier look and texture. photo -------------------- Kat Print     Remind Me     Notify Moderator     Re: Butternut Squash Soup       #336756 - 10/06/08 06:58 AM Edit Reply Quote Alison2 Reged: 10/06/08 Posts: 2 Loc: Ontario, Canada Hi All! I made a slight variation of this safe soup last night and it was delicious! Remove items from recipe if "unsafe". 1 butternut squash (cut in half, seeds taken out) 2 small apples (peeled, cored) 1 small onion (diced) 1/4 cup celery (diced) 2 cloves garlic 2 tbs olive oil (or canola) 2 1/4 cups water 2 cups apple juice (low acid) 1 cinnamon stick (or ground cinnamon works too) salt and pepper to taste. Toss veggies, garlic and apples in olive (or canola) oil and roast at 350 degrees until tender (about 45 min). Let cool. Remove peel from squash and cut into smaller pieces. Add all ingredients to pot. Cook on medium heat for 40 mins. Remove cinnamon stick. Use hand blender to "puree" to even consistency. Makes 6 cups. Variations: add nutmeg or more cinnamon to taste! Print     Remind Me     Notify Moderator     Pages: 1

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