Another crowd-pleasing appetizer is this creamy butternut squash. The smooth texture of the soup mixed with the surprising taste of ginger will have your guests asking for seconds, so you might want to double the recipe!
Butternut Squash Soup
- 2 butternut squash, halved, seeded
- 1 onion
- 3 garlic
- 5 cups vegetable broth
- 1 tablespoon ginger
- Salt to taste
1. Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Bake at 375 degrees Fahrenheit for 45 minutes or until squash is soft. When squash has cooled down, cut it into cubes.
2. Over medium heat, use non-stick spray and coat the bottom of a large pot, add the onion and cook until it softens about 5 minutes. Add the garlic and cook another 3 minutes. Add the diced squash, water and ginger, salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
3. Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash left behind.
4. Heat the soup through once more and season to taste, adding salt if necessary.
5. To serve, ladle the soup into wide bowls and serve with crunchy bread.