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Pureed Butternut Squash Soup

Monday, November 18, 2013

servings: 4

2 Tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream, (optional)
Spicy Pumpkin Seeds


Step 1

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.
Step 2

Puree 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.


Member Comments About This Blog Post:

    I bet this tastes great!

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DS9KIE 11/18/2013 12:33PM

    yummy ....I'm going to make some soon

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