Recipe - Butternut Squash Soup With Ginger

2 Butternut squash (about
4Three fourths lbs. total); halved
lengthwise, seeded
2 tablespoon Vegetable oil
2 cup Thinly cut or sliced up onion
1 tablespoon Golden brown sugar
2 teaspoon Minced fresh ginger
2 Cloves garlic; coarsely
chopped
One half Cinnamon stick
5 cup Canned lowsalt chicken
broth; (or more)
Chopped fresh parsley

Preheat oven to 375 degrees F. Oil baking sheet. Place squash, cutside
down on baking sheet. Bake until squash is very soft, about 50 minutes.
Using paring knife, remove peel from squash; discard peel. Cut squash into
2 inch pieces.

Heat oil in heavy large pot over mediumlow heat. Mix in onion, brown
sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is
tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to a
boil. Reduce heat to medium low. Cover and simmer 10 minutes. Discard
cinnamon.

Working in batches, puree soup in blender. (Can be prepared 1 day ahead.
Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with
salt and pepper. Bring to simmer, thinning soup with more broth if
necessary. Ladle into bowls. Sprinkle with parsley and serve.

Recipe by: Bon Appetit Magazine October 1998

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 05,
1998, converted by MM_Buster v2.0l.