Winter Squash Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Acorn squash,
2 cup: Chicken broth,
1/4 tsp: Ground ginger,
1/8 tsp: Salt,
1/8 tsp: Pepper,
ds Ground cinnamon,
1 cup: Half and half,
1/4 cup: Sour cream, optional
Fresh chives, optional
Directions:
Recipe by: Better Homes and Gardens - Soups and Stews Preparation
Time: 0:45 Halve squash; Remove seeds. Cut each piece in half. Place
a steamer
basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket.
Halve squash; Remove seeds. Cut each piece in half. Place a steamer
basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket. Cover and steam for
25 to 30 minutes or till squash can be pierced easily with a fork.
Carefully remove steamer basket from saucepan. Reserve steaming
liquid in saucepan. Using a spoon, scoop squash pulp out of the peel;
discard peel. Place squash pulp in a blender or food processor. Cover
and process till mixture is smooth, adding as much of the reserved
liquid as necessary.
Stir pureed squash into remaining reserved liquid in the saucepan;
stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling,
Reduce heat and stir in half-and-half. Heat through, If desired,
garnish each serving with a dollop of sour cream and chives.
Source from luhu.jp
Time: 0:45 Halve squash; Remove seeds. Cut each piece in half. Place
a steamer
basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket.
Halve squash; Remove seeds. Cut each piece in half. Place a steamer
basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket. Cover and steam for
25 to 30 minutes or till squash can be pierced easily with a fork.
Carefully remove steamer basket from saucepan. Reserve steaming
liquid in saucepan. Using a spoon, scoop squash pulp out of the peel;
discard peel. Place squash pulp in a blender or food processor. Cover
and process till mixture is smooth, adding as much of the reserved
liquid as necessary.
Stir pureed squash into remaining reserved liquid in the saucepan;
stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling,
Reduce heat and stir in half-and-half. Heat through, If desired,
garnish each serving with a dollop of sour cream and chives.
Source from luhu.jp