Ginger Squash and Potato Soup

 

I tend to be a blind cook – throwing things into pots at random and simply cooking to taste.  This afternoon I experimented with ginger squash and potato soup.  


Here is my recipe.  

Ingredients

1 butternut squash peeled and seeded

2 large potatoes

2 cups chicken broth

1 large onion

2 tablespoons of butter

1 garlic clove

Fresh ginger

Ground pepper

Dill

Rosemary

Half and half

Sour cream

Scallions

Directions

1. Heat 2 tbsp of butter in pan on stove.  Chop onion and sauté in butter until lightly browned.  Remove from heat. 

2. Chop potatoes into small chunks.  Boil for 4-5 minutes. 

3. Bring chicken broth to boil in large pot.  Chop squash into 1 inch chunks and add to broth.  Add one minced garlic clove, a dash of rosemary, and a sprinkle of dill. Boil until tender.

4. Drain broth from squash and set broth aside.  Place squash in blender and puree. 

5. Return pureed squash to pot.  Add half and half and remaining broth in equal parts and blend until the mixture reaches desirable consistency. 

6. Add onion and potato.

7. Stir in a few pinches of fresh ginger and ground pepper to taste.  Let simmer for 3-5 minutes to allow flavors to marry.

Serve in deep bowl.  Garnish with sour cream and sprigs of scallions. 

Enjoy!