| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Jewish | Soups-, Hot | 8 | Servings |
INGREDIENTS
| 2 | Butternut squash (about 4-3/4 lbs. total); halved lengthwise, seeded | |
| 2 | tb | Vegetable oil |
| 2 | c | Thinly sliced onion |
| 1 | tb | Golden brown sugar |
| 2 | ts | Minced fresh ginger |
| 2 | Cloves garlic; coarsely chopped | |
| 1/2 | Cinnamon stick | |
| 5 | c | Canned low-salt chicken broth; (or more) |
| Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 375 degrees F. Oil baking sheet. Place squash, cut-side down on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2- inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to a boil. Reduce heat to medium- low. Cover and simmer 10 minutes. Discard cinnamon. Working in batches, puree soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve. Recipe by: Bon Appetit Magazine October 1998 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.
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