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LOCATION: Recipes >> Soups >> Squash 01

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Squash Soup

1 butternut, buttercup or acorn squash (about 1 1/2 lb. / 750 g)
1 tbsp butter
1 onion, chopped
1 tsp grated fresh ginger root or 1 tsp powdered ginger
2 apples, peeled, chopped
2 1/2 cups chicken stock
1/2 tsp dried thyme leaves
salt and pepper
2 tbsp chopped fresh parsley

Pierce squash in several places with sharp knife. Microwave at
high (100 % power) 3 minutes to soften peel. Peel and chop 3 cups
squash.

In medium saucepan, melt butter over medium heat. Add onion and
ginger. Cook until softened, about 5 minutes, stirring constantly.
Add chopped squash, apples, stock and thyme. Bring to boil, reduce
heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and puree in batches in food processor or blender
until smooth. Season to taste with salt and pepper. Serve hot.
Garnish each serving with chopped parsley.

Or cover and refrigerate until well chilled. Season to taste with
salt and pepper. Garnish with parsley.

Makes about 5 1/2 cups or 4 servings.

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