Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Recipe of the Day: Pureed Butternut Squash Soup

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There’s just NOTHING better than a warm bowl of soup after a damp, chilly day working outside.  This simple butternut squash soup recipe always does the trick.  It also freezes well, for a quick lunch during the week.

Pureed Butternut Squash Soup

Serves 4

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 piece (2 inches) fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
  • 1/4 cup fresh orange juice
  • Coarse salt and ground pepper
  • Sour cream, (optional)
  • Spicy Pumpkin Seeds

Directions

  1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
From Everyday Food, October 2004
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