SC - Re: Period Feasts

[Weiszbrod, Barbara A]

Well gentles, here it is; I made it last night and it was great!  One
suggestion, sprinkle some cinnamon over the top just before serving
it...it makes it even better!
- --Seannach


GINGERED BUTTERNUT SQUASH SOUP

Can be prepared in 45 minutes or less.

1 onion, chopped fine
2 teaspoons olive oil
1 1/2 cups chopped peeled butternut squash
2 1/2 cups water
2 garlic cloves, mined and mashed to a paste with 1/2 teaspoon salt
3/4 teaspoon grated peeled fresh gingerroot
3 tablespoons minced fresh parsley leaves

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 purée 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

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