Not for everyone, but easy enough to at least try...
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Recipe is courtesy of: Martha Stewart
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Log in Sign UpAudrey Barker
Influences: Vegetarian (occasionally), Anything without high frutose corn syrup, Mediterranean Foods and really flavored foods, Anything baking
Location: Grandville, Michigan
Favorite Piece of Cooking Equipment: My timer - I'm easily distracted
Favorite Recipes: Vegetarian chick'n tacos, Sweet breads, Greek Salad minus olives, My Mom's lasagna and pies, My mother-in-laws twice baked potatoes and pulled pork, and any recipe my kids will make with me (ie. cookies and cake).
What else?