Squash Soup

The garlic and ginger in this soup warm your body, which is a wonderful way to start a meal!

This soup is a gift on a cold day, and can be made in advance.

Ingredients

  • 3-3½ Ibs. winter squash, such as kabocha, acorn or butternut, or any combination

  • 1 stick unsalted butter or ¼ cup olive oil

  • 1 large onion, chopped, approximately 2 cups

  • 3 or more cloves of garlic, chopped

  • 2-inch piece of ginger, peeled and chopped

  • 6 cups of home-made chicken stock, canned broth, or vegetable stock

  • 1 cup dry white wine (optional)

  • Salt and pepper to taste

Directions

  1. Cut the squash into chunks and place in a steamer, with the seeds still in. (This allows the nutrition of the seeds to get into the water you're using to steam the squash.)

  2. Steam the squash until it's slightly tender but not totally cooked. Remove from steamer, and let it cool.

  3. When cool, remove the seeds and scoop out the squash from the skin.

  4. Meanwhile, melt the butter in a large pot on top of the stove. Add the chopped onion and cook for about 10 minutes, until soft. Add the garlic and ginger, cooking for an additional 2 minutes. De-glaze pot with white wine or stock, using a wooden spoon to get the yummy sticky bits off the bottom of the pot.

  5. Add the squash to the pot and cover with the stock of your choice. If there isn't quite enough liquid, you can add some water left from steaming the squash.

  6. Season to taste. Cover and simmer for 20-30 minutes. Cool the soup slightly and blend it directly in the pot with an immersion blender, or blend with a food processor or blender.