COOK’S CORNER

GINGERED BUTTERNUT SQUASH SOUP

2 Butternut Squash (About 3 ½ Lbs., peeled and halved,seeds and strings discarded, and flesh cut into ½ inch pieces.

1 Cup Chopped Onion

3 Tbs Butter

1 Tbs Grated Peeled Ginger Root

1 Apple, peeled, cored and chopped or  1 cup apple cider

1 tsp Grated Nutmeg

1 tsp Pepper

In a pot, combine squash with enough water to cover it.

Bring to a boil and simmer mixture covered, stirring occasionally for 30 minutes or until tender.

Drain squash reserving the cooking liquid. In another pot, cook onion in butter. Stir until soft, add ginger root, apple, nutmeg and pepper.

Add squash and cook mixture for a minute.

To cooking liquid, add enough water to yield 3 cups. Add to squash mixture, simmer for 30 minutes.

Blend in food processor to puree. (Blend in batches). Add Salt and Pepper to taste and serve. (4-6 servings)

Ann Cavalli