Roasted Butternut Squash & Ginger Soup

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Roasted Butternut Squash & Ginger Soup Recipe
 

INGREDIENTS:

1 medium to large Butternut Squash, halved lengthwise, seeds removed, and rubbed with butter or drizzled with olive oil

2 cups Chicken Stock

1/2 can Coconut Cream or 1 can Coconut Milk

3 inch knob of fresh Ginger Root, grated

1 t Cumin

1 t Kosher Salt (or to taste)

1/4 t Dried Red Pepper Flakes

2 T Cooking Sherry

Sour Cream for Topping



PREPARATION & METHOD:

Pre-heat oven to 375 degrees.

In a large roasting pan, place halves of buttered or oiled butternut squash face down. Roast for approximately 1 hour or until flesh is soft.

Scoop flesh into a medium-sized pan. Add remaining ingredients (except cooking sherry and sour cream) and blend with an immersion blender until smooth.

Heat until simmering, adjust flavors and stir in cooking sherry.

Serve in small bowls or a demitasse cup with a dollop of sour cream. Sprinkle pumpkin or sunflower seeds or chopped cilantro as a garnish.

 

Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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