Warm up with but­ter­nut squash soup!

We bring the fun from the In­ter­net to your kitchen! A touch of curry pow­der and fresh gin­ger gives this vel­vety-smooth, com­fort­ing soup cre­ated by Jamie Geller of Joy­ofkosher.com ex­tra warmth for cool fall days!

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Make it your­self!

2 lbs. cubed, peeled but­ter­nut squash

1 medium onion, minced

1 cup co­conut milk 1/2 cup white wine

1 Tbs. grated peeled fresh gin­ger (or

1 tsp. ground gin­ger)

2 cloves gar­lic, chopped (or 2 frozen crushed gar­lic cubes)

1 tsp. curry pow­der

1 tsp. kosher salt 1/4 tsp. dried thyme

Com­bine all in­gre­di­ents with 6 cups wa­ter in 6-qt. pot. Cover; bring to boil over high heat. Re­duce heat to sim­mer; cook, cov­ered, un­til squash is soft, 30-40 min­utes. Use im­mer­sion blender, potato masher or fork to purée or mash squash and con­tinue cook­ing 10 min­utes or un­til soup is slightly re­duced and thick­ened. La­dle into bowls, and if de­sired, serve gar­nished with sprig of fresh thyme. Makes about 10 cups.

Don’t overblend the soup. You want it to be smooth and creamy, but still a lit­tle thick! —Jamie Geller of Joy­ofkosher.com

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