• Fall Dinners - 09

    From Dave Drum@1:3634/12 to All on Thu Nov 17 10:49:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Butternut Squash Soup
    Categories: Squash, Vegetables, Herbs
    Yield: 4 servings

    2 1/2 lb Butternut squash; halved
    - lengthwise, seeded
    2 tb Olive oil; more to drizzle
    Salt
    1 md White onion; sliced
    4 cl Garlic; smashed, peeled
    1/2 ts Ground ginger
    1/4 ts Fresh ground black pepper;
    - more to sprinkle
    1/4 ts Ground cinnamon
    1/8 ts Ground nutmeg
    4 c Vegetable stock
    1 tb Unseasoned rice vinegar
    1 tb Honey or dark brown sugar
    - (opt)

    Set oven @ 425ºF/218ºC.

    Rub the flesh of the squash with 1 tablespoon oil and
    season with salt. Place the squash cut sides up on a
    small baking sheet, and cover tightly with foil. Bake
    until the flesh is tender and a knife can be inserted
    easily, about 50 minutes.

    In a large stock pot, heat the remaining tablespoon of
    oil over medium. Add the onion and garlic and cook,
    stirring frequently, until softened and just beginning
    to brown around the edges, about 8 minutes. Scoop out
    the cooked squash with a spoon and add to the pot. Add
    the ginger, black pepper, cinnamon and nutmeg and stir
    until fragrant, about 30 seconds. Add the vegetable
    stock, stir and increase the heat to medium-high. Bring
    to a boil then reduce the heat to maintain a simmer and
    simmer uncovered for 10 minutes, stirring occasionally.

    Using an immersion blender or working in batches in a
    standard blender, purée the soup until smooth. Return
    the soup to the pot and add the rice vinegar. Taste and
    add the honey or dark brown sugar if you’d like the soup
    sweeter, and add more salt if you’d like. Keep warm over
    low heat until ready to serve.

    Divide the soup among bowls, drizzle with additional
    olive oil and finish with an extra sprinkle of freshly
    ground black pepper if desired. Serve immediately or
    refrigerate in airtight containers for up to 3 days or
    freeze for up to 1 month.

    By: Yewande Komolafe

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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