{"id":9992,"date":"2006-01-13T05:35:00","date_gmt":"2006-01-13T05:35:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/can_you_get_me_a_recipe_for_butternut_squash_soup\/"},"modified":"2017-04-09T09:17:29","modified_gmt":"2017-04-09T14:17:29","slug":"can_you_get_me_a_recipe_for_butternut_squash_soup","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/can_you_get_me_a_recipe_for_butternut_squash_soup\/","title":{"rendered":"Butternut Squash Soup Recipe"},"content":{"rendered":"<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em><span class=\"bodytext\">1 medium butternut squash (about 2\u00bc lbs.) <\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">Nonstick vegetable oil spray <\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">1 medium onion, chopped (about 1 cup) <\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">1 Tablespoon freshly grated ginger, optional <\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">3 Tablespoons margarine<\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">3 cups pareve chicken style broth<\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">1-2 cups water, as needed <\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">Salt and pepper to taste<\/span><\/em><\/li>\n<li><em><span class=\"bodytext\">Pareve sour cream (for garnish)<\/span><\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">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. <\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. <\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">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<\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">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. <\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">Add enough water to achieve the desired consistency, and salt and pepper to taste. <\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">Return the soup to the sauce pan and cook over moderate heat until it is hot. <\/span><\/span><\/span><\/li>\n<li><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">Garnish each portion with the heaping teaspoon of\u00a0sour cream. <\/span><\/span><\/span><\/li>\n<\/ol>\n<p><em><span class=\"bodytext\"><span class=\"bodytext\"><span class=\"bodytext\">Ess Gezunt.<\/span><\/span><\/span><\/em><\/p>\n<p><i>Note: One reader, Irene, wrote that she finds it easier to peel the butternut squash and then cut up into pieces and boil it. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 medium butternut squash (about 2\u00bc 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) Instructions: Cut squash in half lengthwise,<\/p>\n","protected":false},"author":89,"featured_media":40642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-9992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Butternut Squash Soup Recipe<\/title>\n<meta name=\"description\" content=\"A recipe for butternut squash soup (pareve) from the Kitchener Rebbe\" \/>\n<meta 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