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Home Grown Recipes
Butternut Squash Soup with Ginger
This recipe is absolutely perfect for the midwinter blues. Nothing could be more nourishing on a cold winter day. Serve with toasted Cheddar Cheese and Herb bread from the LaHave bakery for the perfect lunch.
Ingredients
1 Butternut Squash
1-2 cooking onions
2-4 cloves of garlic
1 chili pepper (optional)
1 small piece of ginger (Use with caution)
1 teaspoon of vegetable stock
½ cup of blending cream
Dash of nutmeg & cinnamon
Hint of maple syrup
Salt & pepper (to taste)
Garnish with Fresh Basil and Cilantro
Directions
1. Peel the butternuts squash and cut in half and remove the seeds from inside. (You can save the seeds for planting in the spring). Cut the squash into ¾” cubes.

2. Put the cubes in a pot of boiling water, such that the amount of water in the pot reaches the top of the squash cubes. It is important not to put too much water in the pot, because you would like to avoid draining valuable nutrients if possible. Add vegetable stock.

3. At the same time as the squash cubes are boiling, chop the onions finely and fry in cooking oil with garlic and ginger. Add one chili pepper for spice if so desired.

4. Once the squash cubes are tender, add the onion/garlic/ginger mixture to the pot. Using a handheld blender blend everything together. The consistency of the soup should be only slightly watery.

5. Using a hand-held mixer, blend the soup directly in the pot. You may also use a blender or a food processor to blend the soup. The alternative to this is chunky soup, if so desired. Consistency is key.

6. After all the ingredients have been blended, pour in blending cream until just the right consistency is achieved. Simmer for 10-15 minutes to thicken if necessary. Add some fresh cilantro and fresh basil according to chef’s preference along with a dash of cinnamon and nutmeg and a hint of maple syrup. Add salt and pepper to taste.

7. Serve with a sprig of cilantro accompanied by some warm bread.



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