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Wednesday, November 10, 2010

Ginger-Scented Butternut Squash Soup (Wendy)

2 10 oz packages of frozen cooked butternut squash
4 cups chicken stock, broth, or bouillon
1 cup unsweetened applesauce
2 white potatoes, mashed
1 tsp salt (or to taste)
3 tbsp sugar
1 tbsp ground ginger
several pinches each of nutmeg and white pepper
1-2 tbsp butter (optional)

Combine liquid and frozen squash in the soup pot
Cook over medium heat, spooning the broth over the squash, until the squash has defrosted, about 10 minutes
Add the potatoes, applesauce, salt, sugar, and spices, combine and bring to a boil.
Reduce heat, add butter, cover and simmer gently for 30 minutes
Adjust seasonings

Medium sized soup pot
Blender or food processor (optional)

For a smoother texture, transfer to a blender and blend. I find that blending some of the soup and leaving some with texture results in a satisfying combination.

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