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Squash Soup, Gingered I (M, KLP, TNT)
Source: An old Persian cookbook
Serves: 6

1 medium onion, finely chopped
2 cloves garlic, chopped
1-1/2 tablespoons finely chopped ginger*
1/4 cup margarine
2 lb. butternut squash, peeled and deseeded, cubed**
2 pints chicken stock
2 tsp. fresh lime juice
15 grinds fresh black pepper
1/2 tsp. salt

Optional Garnish:
4 tablespoons safflower oil
3 tablespoons julienned fresh ginger
2 tablespoons toasted pignoli (pine nuts)
2 tablespoons lime rind twists

*My friend found the ginger too strong and she countered it with a couple of tablespoons. of sugar. When I made it, the ginger was not too strong, and I declined to add the sugar.

**I used much more than 2 lb.--it makes the soup a bit more hearty, but still smooth and creamy, nonetheless

Make Soup:
In large soup pot, sauté onion, garlic, and ginger in margarine, covered, until the onion is soft and golden. Add squash and stock, bring to boil, then simmer, covered, for 20 minutes. Then puree in a blender, until smooth.

Return to pan, stir in lime juice, pepper, and salt. Taste for seasoning, reheat until barely bubbling.

Can be refrigerated up to 3 days.

Make Garnish:
Sauté ginger strips in oil, until pale gold, drain on paper. Mix ginger strips, lime rind, and pignoli. Put garnish on top of each bowl of soup.

Poster's Notes:
I had this soup at a friend's home during Succot. It was so incredibly delicious I demanded that she share with me her recipe. I have made it since then with equally delicious results. It comes from an old Persian cookbook handed down in her family…cover and front pages were missing. I included notes about my variations.

Posted by Rachel Stern

Nutritional Info Per Serving: N/A