- 1 medium butternut squash (about 2¼ lbs.)
- Nonstick vegetable oil spray
- 1 medium onion, chopped (about 1 cup)
- 1 Tablespoon freshly grated ginger, optional
- 3 Tablespoons margarine
- 3 cups pareve chicken style broth
- 1-2 cups water, as needed
- Salt and pepper to taste
- Pareve sour cream (for garnish)
- Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray.
- Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.
- When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened
- Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth.
- Add enough water to achieve the desired consistency, and salt and pepper to taste.
- Return the soup to the sauce pan and cook over moderate heat until it is hot.
- Garnish each portion with the heaping teaspoon of sour cream.
Note: One reader, Irene, wrote that she finds it easier to peel the butternut squash and then cut up into pieces and boil it.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.