Saturday, July 17, 2010

Butternut Squash soup with leeks and ginger

I clipped this from an unknown magazine and thought I'd post it here. In fact, I found a stash of recipes I've collected over the past few months and thought I'd type them all up today. Otherwise, who knows when it will get done!

Here is this yummy soup recipe:

Serves 8

2 medium butternut squash
2 Tablespoons organic canola oil
3 large leeks, white parts only, sliced and rinsed
1/4 cup peeled minced fresh ginger
7 cups organic low sodium chicken broth
1/2 cup fresh orange juice
2 teaspoons grated orange zest
1 1/2 cups peeled cored and chopped ripe pears
1/4 cup light organic coconut milk

Preheat oven to 375. Line rimmed baking sheet with tin foil.

Halve squash vertically, remove seeds. Place squash cut side down on prepared baking sheet. Pour 1/3 cup water around squash. Bake 45 minutes until soft. Cool slightly. Peel and mash.

Heat oil over medium heat in large heavy bottomed pot. Cook leeks 8 minutes until softened. Add ginger and stir 2 minutes. Add broth, orange juice and zest; bring to a boil.

Reduce heat. Simmer 10 minutes. Add squash, and simmer 10 minutes more.

Remove from heat add pears and coconut milk. Puree in batches in blender, return to pot. Add salt and white pepper to taste, if desired. Keep warm until serving.


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