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Ingredients
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2lb (1 kg)
Butternut Squashpeeled and cut into cubes
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1tbsp (15mL)
olive oil
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1tsp (4mL)
Salt
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1
large onion
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3tbsp (45mL)
butter or olive oil
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3-4cups (750 mL – 1L )
poultry broth
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2tbsp (30 mL)
fresh gingerpeeled and finely chopped
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freshly ground pepperto taste
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Instructions
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Using a chef’s knife and a cutting board, cut squash in half lengthwise.
Brush both squash halves with 15 mL (1 tbsp.) olive oil.
Sprinkle with half the salt.
Place both halves on baking sheet, flesh-side down, and bake for 45 minutes or until tender.
Let cool for 10 minutes. Use a spoon to scoop out stringy part and seeds and set aside.
Fry onion in butter or olive oil in a saucepan over medium heat for 10 minutes, stirring occasionally.
Add squash flesh, 750 mL (3 cups) poultry broth, the ginger, and remaining salt.
Bring to a boil and simmer on low heat for 10 minutes.
Purée soup in a blender. Season well with pepper, taste, and adjust seasoning as needed.
Add a little broth if necessary.
Serve the hot soup in shallow bowl with chosen toppings.
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