Subj : Fall Dinners - 09
To   : All
From : Dave Drum
Date : Thu Nov 17 2022 10:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash Soup
 Categories: Squash, Vegetables, Herbs
      Yield: 4 servings
 
  2 1/2 lb Butternut squash; halved
           - lengthwise, seeded
      2 tb Olive oil; more to drizzle
           Salt
      1 md White onion; sliced
      4 cl Garlic; smashed, peeled
    1/2 ts Ground ginger
    1/4 ts Fresh ground black pepper;
           - more to sprinkle
    1/4 ts Ground cinnamon
    1/8 ts Ground nutmeg
      4 c  Vegetable stock
      1 tb Unseasoned rice vinegar
      1 tb Honey or dark brown sugar
           - (opt)
 
  Set oven @ 425ºF/218ºC.
  
  Rub the flesh of the squash with 1 tablespoon oil and
  season with salt. Place the squash cut sides up on a
  small baking sheet, and cover tightly with foil. Bake
  until the flesh is tender and a knife can be inserted
  easily, about 50 minutes.
  
  In a large stock pot, heat the remaining tablespoon of
  oil over medium. Add the onion and garlic and cook,
  stirring frequently, until softened and just beginning
  to brown around the edges, about 8 minutes. Scoop out
  the cooked squash with a spoon and add to the pot. Add
  the ginger, black pepper, cinnamon and nutmeg and stir
  until fragrant, about 30 seconds. Add the vegetable
  stock, stir and increase the heat to medium-high. Bring
  to a boil then reduce the heat to maintain a simmer and
  simmer uncovered for 10 minutes, stirring occasionally.
  
  Using an immersion blender or working in batches in a
  standard blender, purée the soup until smooth. Return
  the soup to the pot and add the rice vinegar. Taste and
  add the honey or dark brown sugar if you’d like the soup
  sweeter, and add more salt if you’d like. Keep warm over
  low heat until ready to serve.
  
  Divide the soup among bowls, drizzle with additional
  olive oil and finish with an extra sprinkle of freshly
  ground black pepper if desired. Serve immediately or
  refrigerate in airtight containers for up to 3 days or
  freeze for up to 1 month.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There is a multi-legged creature crawling on your shoulder.
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