Butternut Squash Soup

Prep Time: 5 minutes
Cook Time: 40 to 50 minutes
Chill Time: none
Yield: 8 servings

1 medium onion, minced
2 pounds prepared peeled, cubed butternut squash
6 cups water
1 cup coconut milk
1/2 cup white wine, such as Don Ernesto Collage White Table Wine
2 cloves garlic, chopped or 2 frozen crushed garlic cubes
1 tablespoon fresh grated ginger or 1 teaspoon ginger powder
1 teaspoon curry powder
1/4 teaspoon dried thyme
1 teaspoon kosher salt

1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
3. Use an immersion blender, potato masher or a fork to mash or blend squash to desired consistency and continue cooking for 10 minutes.
4. Ladle into bowls and serve.

Tip:To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.

Note: Unlike the super sweet and heavy butternut squash soups out there, this recipe is light and elegant. The coconut milk, white wine and thyme make it a real stand out soup.

Wesley Kosher Supermarket donated all the groceries for this episode.

Wesley Kosher Supermarket
455 Rt. 306
Monsey, NY
Phone: 845.364.7217