CREAMED BUTTERNUT SQUASH SOUP with GINGER
adapted from Jane Brody Gourmet Food Cookbook
This low-fat soup can be prepared with virtually any kind of winter squash, including pumpkin, but butternut squash is the easiest one to peel.
2 T. unsalted butter or margarine
2 medium sweet onions, peeled and thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
2 Macintosh apples, peeled, cored and diced (other apples also fine; Honey Crisp is good)
3 cups chicken or vegetable broth
1 cup unsweetened apple juice (I've also used a 6-oz can of orange-pineapple juice when I forgot to get apple juice)
1 T. (or more) finely minced ginger
1 cup 1% milk (skim milk also fine)
1/2 t. salt
1/8 t. white pepper
Freshly grated nutmeg for garnish (optional--nice if you have it)
1. In a stockpot, melt the butter or margarine over medium heat. Add the onions, and cook them, stirring them occasionally, for 10 minutes until softened.
2. Add the squash, apples, broth and juice. Bring the mixture to a boil, reduce the heat, cover the pot and simmer the mixture for 20 minutes or until the squash is tender.
3. Puree the mixture with an immersion blender (or in several batches in a food processor), adding in the minced ginger.
4. Stir in the milk and heat the soup through, but do not boil it. Add the salt and white pepper and serve the soup garnished with the nutmeg, if desired. (One year I forgot to put in the milk. The soup was still very good!)
Makes 11 cups.