Saturday, September 25, 2010

winter squash soup

the baby ate this soup eagerly, even cold the next day. it's easiness is the payoff for mashing up a big batch of squash one evening. next time i'll double these quantities, this yielded 3 nonhuge servings.

sautee in ghee with generous pinch of salt until onion is translucent
  • 1 onion, chopped
  • 2 inches ginger root, minced
stir in
  • 2 c. pureed winter squash
  • 3 c. chicken stock
  • 1 tsp garam masala
puree with immersion blender, cover, and bring to a simmer. can be served immediately, but i think it gets more delicious if you let it burble away on low while preparing the rest of dinner.
season to taste with salt and black pepper.

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