Nothing's better this time of year than soup. Here's a new twist on an old favorite, using squash, which is plentiful now.
Butternut Squash Soup with Ginger and Lime
This soup is light enough to precede any meal, but has enough body and flavor to enjoy with a glass of Fume or Chenin Blanc.
1 cup finely chopped onion
1 1/2 tablespoons finely minced fresh gingerroot
3 tablespoons unsalted butter
2 cups water
2 lbs. butternut squash, peeled, seeded, and sliced
2 cups chicken broth
3 garlic cloves
2 tablespoons fresh lime juice
Salt and freshly ground pepper, to taste
1/3 cup vegetable oil
1 oz. piece of gingerroot, cut into fine slivers
Ribbons of lime zest, for garnish
In a soup pot, cook onion with minced gingerroot in butter over medium-low heat until onion is softened. Add water, squash, broth, and garlic; bring to a boil. Reduce heat; cover and simmer until the squash is tender, 15 to 20 minutes.
Cool soup slightly, then puree in batches in a food processor. Return soup to pot and season with lime juice, salt, and pepper. Reheat gently.
In a small skillet, fry gingerroot in very hot oil until crisp; drain on paper towels.
To serve, ladle soup into shallow bowls. Garnish with fried gingerroot and lime ribbons. Makes 4 to 6 servings.
Any other yummy soup recipes, put them here!!! :clap_1:
Butternut Squash Soup with Ginger and Lime
This soup is light enough to precede any meal, but has enough body and flavor to enjoy with a glass of Fume or Chenin Blanc.
1 cup finely chopped onion
1 1/2 tablespoons finely minced fresh gingerroot
3 tablespoons unsalted butter
2 cups water
2 lbs. butternut squash, peeled, seeded, and sliced
2 cups chicken broth
3 garlic cloves
2 tablespoons fresh lime juice
Salt and freshly ground pepper, to taste
1/3 cup vegetable oil
1 oz. piece of gingerroot, cut into fine slivers
Ribbons of lime zest, for garnish
In a soup pot, cook onion with minced gingerroot in butter over medium-low heat until onion is softened. Add water, squash, broth, and garlic; bring to a boil. Reduce heat; cover and simmer until the squash is tender, 15 to 20 minutes.
Cool soup slightly, then puree in batches in a food processor. Return soup to pot and season with lime juice, salt, and pepper. Reheat gently.
In a small skillet, fry gingerroot in very hot oil until crisp; drain on paper towels.
To serve, ladle soup into shallow bowls. Garnish with fried gingerroot and lime ribbons. Makes 4 to 6 servings.
Any other yummy soup recipes, put them here!!! :clap_1: