I have come across several different variations of Squash Court soup. This one is my favorite! Cubing a butternut squash can be a challenge due to its bowling pin shape. This video demonstrates how to make it less difficult. How to Peel a Butter nut Squash
Ingredients:
2 tsp olive oil
1c chopped onions
1 tsp. minced garlic
1 Tbsp. grated gingerroot
1⁄2 tbsp ground cumin
6 c peeled, cubed butternut squash
2 c chicken broth
1 1⁄2 c unsweetened carrot juice
1⁄4 c frozen pineapple juice concentrate
1 tsp grated orange zest
1⁄2 tsp salt
1⁄4 tsp freshly ground black pepper
Light sour cream (optional)
Preparation:
Heat olive oil in a large non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.
Stir in ginger root and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover and simmer for 12 to 14 minutes or until squash is tender.
Working in batches, transfer soup to a blender or food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the center.
2 comments:
Hey Laurie, I made this soup last night....it was delicious. I didn't have some ingredients....carrot juice (couldn't find that any where - used carrots instead), no pineapple juice - used mandarin orange juice. good soup! Keep up the good work...love your recipes.
Hi Ginette! So happy you enjoyed this recipe! Sounds like your substitutions were right on and will try mandarin orange juice the next time. Carrot juice is a hard find. Giant hides it beside all the V-8 juices. Good to hear from you! Where did the years go???
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