Subj : Butternut Squash Faves 01
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 07:41 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Butternut Squash Soup
Categories: Squash, Vegetables, Herbs
     Yield: 4 servings

 2 1/2 lb Butternut squash; halved
          - lengthwise, seeded
     2 tb Olive oil; more to drizzle
          Salt
     1 md White onion; sliced
     4 cl Garlic; smashed, peeled
   1/2 ts Ground ginger
   1/4 ts Fresh ground black pepper;
          - more to sprinkle
   1/4 ts Ground cinnamon
   1/8 ts Ground nutmeg
     4 c  Vegetable stock
     1 tb Unseasoned rice vinegar
     1 tb Honey or dark brown sugar
          - (opt)

 Set oven @ 425ºF/218ºC.

 Rub the flesh of the squash with 1 tablespoon oil and
 season with salt. Place the squash cut sides up on a
 small baking sheet, and cover tightly with foil. Bake
 until the flesh is tender and a knife can be inserted
 easily, about 50 minutes.

 In a large stock pot, heat the remaining tablespoon of
 oil over medium. Add the onion and garlic and cook,
 stirring frequently, until softened and just beginning
 to brown around the edges, about 8 minutes. Scoop out
 the cooked squash with a spoon and add to the pot. Add
 the ginger, black pepper, cinnamon and nutmeg and stir
 until fragrant, about 30 seconds. Add the vegetable
 stock, stir and increase the heat to medium-high. Bring
 to a boil then reduce the heat to maintain a simmer and
 simmer uncovered for 10 minutes, stirring occasionally.

 Using an immersion blender or working in batches in a
 standard blender, purée the soup until smooth. Return
 the soup to the pot and add the rice vinegar. Taste and
 add the honey or dark brown sugar if you’d like the soup
 sweeter, and add more salt if you’d like. Keep warm over
 low heat until ready to serve.

 Divide the soup among bowls, drizzle with additional
 olive oil and finish with an extra sprinkle of freshly
 ground black pepper if desired. Serve immediately or
 refrigerate in airtight containers for up to 3 days or
 freeze for up to 1 month.

 By: Yewande Komolafe

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... It's absurd how fast a pint of that can disappear.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)