Squash Soup

Author

Chef Yves Morrissette

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Recipe

Measurements	Ingredients
2 tablespoons	Butter
1 medium	Onion, chopped
1 tablespoon	Fresh Ginger, minced or grated
1 large	Potato, peeled and quartered
2 pounds	Acorn Squash, peeled and chopped
1 teaspoon	Curry Powder
1 teaspoon	Cinnamon
10 cups	Chicken Broth
To Taste	Salt and Pepper
For Sautéing	Oil or Butter

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Instructions

1. In a large pot or Dutch oven, heat the oil or butter over medium heat.
2. Sauté the chopped onion and fresh ginger until the onion is soft, about 10 minutes.
3. Add the potato, curry powder, cinnamon, acorn squash, and chicken broth to the pot.
4. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, or until all the vegetables are very tender.
5. Carefully puree the soup in a blender in batches, or use an immersion blender directly in the pot until smooth.
6. Taste and adjust seasonings with salt and pepper as needed.

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Note

This recipe was sent in a letter from Anne Grimes of “The Inn on the Common” in Craftsbury Common, Vermont, to Mr. & Mrs. Bruce Miller on October 11, 2001. The ingredients list butter, but the instructions mention heating oil; either would work for sautéing.

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