Gingered Butternut Squash Soup

1 servings

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Gingered Butternut Squash Soup Ingredients

1 Onion; chopped fine	; a paste with 1/2
2 ts Olive oil	; teaspoon salt
1 1/2 c Chopped peeled butternut	3/4 ts Grated peeled fresh
2 1/2 c Water	3 tb Minced fresh parsley leaves
2 Garlic cloves; mined and

Instructions for Gingered Butternut Squash Soup

In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender puree the soup with the remaining 1/2 cup water and stir in the parsley and salt and pepper to taste. Makes about 2 cups, serving 2. Gourmet March 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized