1 Nov 2010
Butternut Squash Soup flavoured with GInger and Sage
From the kitchen of Lou Hanson Pottery
This soup is easy to make,pretty to look at and delicious to eat!
1 large butternut squash
2 T. oil
1 sm. onion chopped
3 Cups chicken broth
1 can light coconut milk
3/4 tsp. grated fresh ginger (or substitute 1/2 tsp. ground or 1 T. chopped candied ginger)
½ tsp. ground sage
Peel and cube squash.
Heat oil in 3 qt pan
Add squash,ginger and chopped onion. Saute on medium to medium low heat until squash is tender. This takes about 10 minutes. Do not brown the squash..... heat it until just tender.
Add chicken broth and sage. Bring to boil and simmer for 15 minutes or until squash is very soft.
Add coconut milk.
Use immersion blender to puree squash and broth. (You can also use a food processor or regular blender....I just love the immersion blender.)
Serve with sprig of fresh sage or drizzle of cream.
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