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BUTTERNUT SQUASH SOUP WITH GINGER -- (Serves 4-6)

2 tablespoons unsalted butter, vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 butternut squash, medium (about 2 1/2 pounds), halved, seeded, peeled, and cut into 1/2" cubes (about 5 cups)
2 cups low sodium chicken broth or vegetable broth
1 teaspoon table salt
1/2 cup milk
2 teaspoons fresh chives, minced

1. Heat butter or oil in large saucepan over medium-high heat. Add onion; saute until golden, about 5 minutes. Add sherry and squash; stir-cook until sherry evaporates, about 30 seconds.
2. Add stock, salt, pepper to taste, and ginger to saucepan; bring to boil. Reduce heat to simmer; cover and cook until squash is tender, about 15 minutes.
3. Ladle squash mixture into blender. Add milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced herb and serve immediately.