Simple recipe that is so satisfying. This recipe is not over spiced- the mild flavor really allows the squash to shine. The secret is to microwave the hard squash for 5 minutes in the microwave oven to soften the skin. Then cut the squash into 4 sections for quicker cooking.

Source: chefsusan

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Name: Creamy Winter Squash Soup
Prep time: 25 min
Cook time: 3 h 5 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 4 pounds pumpkin or other winter squash; 2 tablespoons vegetable oil; 1 small Onion diced; 2 stalks Celery sliced; 2 each carrots peeled and chopped; 2 quarts low sodum vegetable broth; 1 tablespoon cardomom ground; 1 piece fresh ginger peeled and sliced; 1 cup half and half do not add until you are ready to serve; Salt and pepper; 5 dashes hot sauce your favorite

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INGREDIENTS

4 pounds pumpkin or other winter squash
2 tablespoons vegetable oil
1 small Onion ; diced
2 stalks Celery ; sliced
2 each carrots ; peeled and chopped
2 quarts low sodum vegetable broth
1 tablespoon cardomom ; ground
1 piece fresh ginger ; peeled and sliced
1 cup half and half ; do not add until you are ready to serve
Salt and pepper
5 dashes hot sauce ; your favorite

INSTRUCTIONS

1. Wash the outside of the squash or pumpkin. Pierce is several times with the point of a knife or fork.

2. Cook in a microwave oven on high for 5 minutes or until the skin seems to have softened. Allow to cool until you can handle it, then cut into quarters= remove seeds

3. Bake squash for 45 minutes or until the squash is tender and you can scoop the flesh out of the skin

4. In 3 quart sauce pan cook the onions on low heat until they are translucent. Do Not Brown

5. Add celery and carrots and the flesh of the squash, ginger. Add 1 teaspoon of salt.

6. Pour stock over vegetables - bring to boil then reduce heat to simmer

7. Cook until the vegetables are very tender. Then add cardamom. Taste and correct season.

8. Add water if necessary to keep overs - ADD salt and pepper - or use a couple of shakes of hot sauce.

9 Allow to cool then puree in your blender or immersion blender.

10. Reheat soup to almost boiling- about 165

11. Pour half and half and still into soup. Taste- adjust seasoning

NOTES

Important not to add cream, or any dairy product until you are ready to serve . If you are reheating single servings or just a few- reheat in the bowls and add cream, then heat another 30 seconds.

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Creamy Winter Squash Soup

4 pounds pumpkin or other winter squash
2 tablespoons vegetable oil
1 small Onion diced
2 stalks Celery sliced
2 each carrots peeled and chopped
2 quarts low sodum vegetable broth
1 tablespoon cardomom ground
1 piece fresh ginger peeled and sliced
1 cup half and half do not add until you are ready to serve
 Salt and pepper
5 dashes hot sauce your favorite

1. Wash the outside of the squash or pumpkin. Pierce is several times with the point of a knife or fork.
2. Cook in a microwave oven on high for 5 minutes or until the skin seems to have softened. Allow to cool until you can handle it, then cut into quarters= remove seeds
3. Bake squash for 45 minutes or until the squash is tender and you can scoop the flesh out of the skin
4. In 3 quart sauce pan  cook the onions on low heat until they are translucent. Do Not Brown
5. Add celery and carrots and the flesh of the squash, ginger.  Add 1 teaspoon of salt. 
6. Pour stock over vegetables  - bring to boil then reduce heat to simmer
7. Cook until the vegetables are very tender. Then add cardamom.  Taste and correct season.
8. Add water if necessary to keep overs - ADD salt and pepper - or use a couple of shakes of hot sauce. 
9  Allow to cool then puree in your blender or immersion blender. 
10. Reheat soup  to almost boiling- about 165
11. Pour half and half and still into soup. Taste- adjust seasoning

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a touch or cardamom for garnish invites the diner with a wonderful scent
chefsusancd

Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 12 Servings

Calories: 108
Calories from Fat: 59 (55%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.8g
Cholesterol 14.9mg		5 %
Sodium 90.5mg		3 %
Potassium 357.9mg		9 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 8.4g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 108

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