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  • Lake Superior SFA Network

Ginger/Squash Soup (Café Brenda)

  • 1 butternut or other medium squash

  • 2 T veg. oil

  • 1 yellow onion, chopped

  • 3 T chopped ginger root

  • 2 cloves chopped garlic

  • 4 c vegetable stock

  • 3 T miso (yellow or white)

  • 1/2 t salt

  • 1/4 t pepper

  • juice of 1 orange

  • 1/4-1/2 c of half and half (optional)


Make stock from squash peeling, an onion, and a few carrots.  Peel squash and chop into 1 inch pieces. Should be about 4 1/2 cups. In large kettle, sauté onion, ginger & garlic in veg. oil. Add squash and sauté for 5 minutes. Add vegetable stock & cover. Simmer for 30 - 40 minutes. Add miso, salt, pepper and orange juice. Puree in a blender. Add cream. Serves 4-6


Source: Cafe Brenda Cookbook

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