This takes about an hour + to make, and provides 8-10 servings.
Preparation Step #1 |
- 5 chicken boulion cubes
- 1 Butternut Squash (2-2.5 lbs.)
- 1 medium onion
- 4-5 small carrots
- small (or portion) fresh ginger root
- 1 celery stalk (optional)
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- Start the boulion to dissolving. Our largest glass measuring cup is only 4 cups,
so we fill that with all 5 cubes. (We will add an extra cup of water later.)
- Peal the butternut squash as you would peal a potato. (Or pre-bake slightly to soften.)
Cut open and clean inside (I recommend a grapefruit spoon). Cut into 1 inch or so cubes.
- Dice onion - I look for about 1 cup of onion
- Dice carrots
- Dice celery
- Peal ginger root (like a potato)
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Cooking Step #1 |
- 2 T butter
- diced onions
- diced carrots
- diced celery (optional)
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- Melt butter in a large dutch oven.
- Add other items and stir occassionally.
- Cook until tender (about 5 minutes).
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Preparation Step #2 |
- fresh ginger root
- 4-6 cloves garlic
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While the onions are cooking, dice ginger to make 1-2 teaspoons, and garlic to make 1-2 tablespoons.
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Cooking Step #2 |
- diced ginger
- diced garlic
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Add the ginger and garlic, and cook to flavor (about 30 seconds)
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Cooking Step #3 |
- cubed squash
- 5 cups chicken broth
- 1/2 cup white (cooking) wine
- 1 t cinnamon
- up to 1/2 t black pepper
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Add the listed ingredients and cook until the squash is very tender (about 30 minutes)
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Preparation Step #3 |
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While the squash is cooking, dice ginger to make another 1-2 teaspoons.
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- Once the squash is soft, remove from heat and allow to cool for a few minutes.
- Add the ginger.
- Process through blender to puree (small portion at a time).
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Cooking Step #4 |
- 1/2 - 3/4 Cup cream
(or evaporated milk to reduce calories)
- 2 t lime juice
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Add the listed ingredients and simmer.
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