Photo by yhabib This recipe is ideal for cold and rainy days when we need something to comfort us.
In the Latino tradition, abuelas always told us to have a ginger root in the kitchen -- either for lemon and honey concoctions or to spice up food.
Can you imagine a soup with butternut squash and ginger?
Ingredients
- 1 tablespoon olive oil mild
- 1½ cups onion chopped
- 3 cloves garlic crushed
- 2 tablespoons fresh ginger chopped
- 1½ lbs butternut peeled raw
- 1½ lb potatoes peeled and chopped
- 1 cup apple juice 100%, unsweetened
- 3 cups water
- ½ cup skim milk
- ½ tablespoon salt
- Garnish
- ½ cup Granny Smith apple chopped
- 2 tablespoons parsley chopped
Directions
- Heat the oil in a high-sided skillet or large saucepan on medium-high. Sauté the onions for 3 minutes or until tender.
- Add the garlic and ginger and cook 1 minute longer.
- Add the squash, potatoes, 100% apple juice, and water or broth. Bring to a boil.
- Reduce the heat and simmer 35 to 40 minutes or until very soft.
- Puree in a blender or processor, in batches, until smooth.
- Pour back into the pan and stir in the milk and salt.
- Reheat and serve topped with chopped apple and parsley.
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