Spicy Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I never thought I would like squash soup... but when it has a good amount of heat, and some garlic... sign me up! I always make my vegetable stock from scratch, and I really think that makes it so much better! Ingredients:
2 butternut squash |
2 -3 cups vegetable stock |
1 cup orange juice |
2 onions, chopped |
1 pint mushroom, sliced |
6 garlic cloves, minced |
1 tablespoon minced ginger (or more) |
1 tablespoon olive oil |
1 tablespoon chili paste |
1 teaspoon salt, to taste |
Directions:
1. Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
2. Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
3. Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.
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