butternut squash soup
Author: Leslie Robinson
Serves: 1 quart or 2 servings
- 3 Tablespoons good olive oil
- ½ onion, diced
- 2 teaspoons fresh minced ginger
- 2 teaspoons minced garlic
- 3 cups cubed butternut squash
- 1 quart chicken stock, preferably homemade
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- In large pot, warm oil over medium heat.
- Add diced onion. Cook until onions are softened, about 5 minutes.
- Add ginger and garlic. Cook about 30 seconds or until fragrant. Don't burn garlic.
- Add squash and chicken broth.
- Bring to a boil. Boil until squash is soft about 8 minutes.
- Remove from heat.
- Transfer soup to blender. Blend until smooth.
- Return soup to pot. Season with kosher salt and pepper.
- Heat soup over medium high heat until soup reduces to desired thickness.
- Adjust seasoning.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/butternut-squash-soup/
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