Sweet squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lbs hard skinned winter squash , butternut, pefection or delicata1 small Spanish onion thinly sliced 1 T finely minced ginger root 1 1/2 t finely minced garlic cloves1 1" piece of Cassia or cinnamon bark 1 whole star anise pod broken into 8 pints10 cups homemade or low salt chicken stock sugar salt and pepper to taste
1. Preheat oven to 400degrees
2. cut squash in half scooping out seeds
3 place squash cut side down on foil lined cookie sheet and bake for 50-60 minutes until very soft and oozing
4 let cool discard any peal and cut or break into chunks
5 In a large heavy stock pot heat oil and add onion ,garlic ginger ,cassia and anise stir, lower heat and cover sweating onion until very soft and juicy , about 15 minutes do not rush this process, you do not want the onion to brown
5 add squash and broth, stir bring to just under a boil cover and turn off heat . Let flavors meld for 40 minutes
6 strin out anise and cassia then puree with a stik blender or carefully puree in batches in a food processor.
7 taste then add salt pepper and sugar ( if needed ). How much salt or sugar you need depends on how sweet the squash was and how salty the broth was , but you should use about 1/2 t pepper , you want a nice strong flavor to balance the sweet spices
garnish with cilantro leaves and slivered toasted almonds
Serving Size: makes 6- 8 servings
2. cut squash in half scooping out seeds
3 place squash cut side down on foil lined cookie sheet and bake for 50-60 minutes until very soft and oozing
4 let cool discard any peal and cut or break into chunks
5 In a large heavy stock pot heat oil and add onion ,garlic ginger ,cassia and anise stir, lower heat and cover sweating onion until very soft and juicy , about 15 minutes do not rush this process, you do not want the onion to brown
5 add squash and broth, stir bring to just under a boil cover and turn off heat . Let flavors meld for 40 minutes
6 strin out anise and cassia then puree with a stik blender or carefully puree in batches in a food processor.
7 taste then add salt pepper and sugar ( if needed ). How much salt or sugar you need depends on how sweet the squash was and how salty the broth was , but you should use about 1/2 t pepper , you want a nice strong flavor to balance the sweet spices
garnish with cilantro leaves and slivered toasted almonds
Serving Size: makes 6- 8 servings
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.2 g
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