Little bits of ginger love
This weekend I was looking for recipes to make use of that roasted butternut squash I'd been letting sit in the fridge for several days. On cooks.com I found this:
Butternut Squash Soup with Ginger and Lime
1/2 cup finely chopped onion
1-1/2 Tbsp minced fresh ginger root
3 Tbps unsalted butter
4 cups chicken broth
4 cups peeled, seeded, and thinly sliced butternut squash (I subbed the roasted squash in question)
3 garlic cloves
2 Tbsp (or to taste) fresh lime juice
1/3 cup vegetable oil
3 Tbsp fresh ginger (julienned -- about 1-1/2 inch long)
4 decorative lime slices
In large sauce pan, saute the onion and minced ginger in butter until onion is softened. Add broth, squash, and garlic. Bring to a boil and simmer (covered) for 15-20 minutes or until squash is tender. Puree and return to pan. Stir in lime juice, salt, and pepper to taste. Reheat if necessary, or can be stored in the refridgerator for 2 days.
(I skipped this next part since I'm just gonna suck this down for lunch at work)
In a small skillet, heat oil over moderately high heat. Fry strips of ginger root until a pale golden color. Drain on paper towels. Divide soup into four bowls, float a lime slice on each serving, and top with some fried ginger. (Allegedly this makes 6 cups of soup, but I ended up with seven.)
The best part is that the little bits of ginger don't get annihilated by the blender, so there are little bits of slightly crunchy gingerness floating all through the soup. I'd post a pic, but the end result looks like any other pureed butternut squash soup, so what's the point?
Butternut Squash Soup with Ginger and Lime
1/2 cup finely chopped onion
1-1/2 Tbsp minced fresh ginger root
3 Tbps unsalted butter
4 cups chicken broth
4 cups peeled, seeded, and thinly sliced butternut squash (I subbed the roasted squash in question)
3 garlic cloves
2 Tbsp (or to taste) fresh lime juice
1/3 cup vegetable oil
3 Tbsp fresh ginger (julienned -- about 1-1/2 inch long)
4 decorative lime slices
In large sauce pan, saute the onion and minced ginger in butter until onion is softened. Add broth, squash, and garlic. Bring to a boil and simmer (covered) for 15-20 minutes or until squash is tender. Puree and return to pan. Stir in lime juice, salt, and pepper to taste. Reheat if necessary, or can be stored in the refridgerator for 2 days.
(I skipped this next part since I'm just gonna suck this down for lunch at work)
In a small skillet, heat oil over moderately high heat. Fry strips of ginger root until a pale golden color. Drain on paper towels. Divide soup into four bowls, float a lime slice on each serving, and top with some fried ginger. (Allegedly this makes 6 cups of soup, but I ended up with seven.)
The best part is that the little bits of ginger don't get annihilated by the blender, so there are little bits of slightly crunchy gingerness floating all through the soup. I'd post a pic, but the end result looks like any other pureed butternut squash soup, so what's the point?