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

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