Saturday, December 28, 2013

Butternut Squash Soup

 This is a recipe from Meshell.  She was gifted with a squash from Grandma's garden and she made this delicious soup!  I do not eat any food in the gourd family, so I was not able to enjoy it beyond a tiny taste.  Yum!

Buttercup Squash Soup
Adapted by Meshell Shumaker

1 medium to large size Buttercup squash
2 Tbsp. olive oil
2 small, or 1 large, yellow onion, thinly sliced
1 14-oz. can coconut milk
2 cups chicken stock
Generous pinch of ground ginger
salt and pepper to taste

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut the squash in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush 1 tablespoon of olive oil on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft.
3. While squash is baking, caramelize onions in 1 tablespoon of olive oil.
4. After squash is tender, scoop flesh out of skin.
5. In a food processor, add roasted squash, onions, coconut milk, stock, salt, and pepper and process until smooth. Serve.
Makes approximately 8 servings.

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