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Gingered Squash Soup
A Really Wonderful Soup for a Cold Winter Day!
1 large acorn or butternut squash
4 stalks celery, chopped
1/2 cup white onion, chopped
2 Tbls. ginger, minced
2 cloves garlic, peeled and minced
1 tsp. salt
3 cups water or 1 1/2 cups water + 1 1/2 soymilk


Put several fork holes in the squash and place whole on the oven rack, and bake at 350 degrees F. for 45 minutes to 1 hour. The outside of the squash will be brown.

Carefully peel the squash and remove the seeds.

Put cooked squash into a blender or food processor and puree until smooth.

In a medium size pot, add celery, onion, ginger, garlic and salt.

Add the water or water and milk and bring to a boil.

Add pureed squash and reduce heat to a simmer.

Simmer for 15-20 minutes.

Preparation Time: 1/2 hour Serves: 4-6
Recipe Origin: Canada
Submitted by:
Freya Dunbar
British Columbia
This recipe has been viewed 3941 times.


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