Return to Main Recipes Page/Return to Home Page

Squash Soup, Gingered II (D/P/M, KLP, TNT)
Source: Atlanta-Journal Constitution (a million years ago)
Yield: Approximately 6 cups

3 cups pareve "chicken" stock or broth
2 10-ounces packages frozen winter squash
1 cup unsweetened applesauce
3 tbsp. sugar or sugar substitute
1 tsp. ground ginger or fresh ginger, grated
1/2 cup heavy whipping cream or cream substitute
Salt, to taste

In pot over medium heat, combine stock and frozen squash. Cook about 12 minutes until squash is defrosted. Add applesauce (salt to taste), sugar, and ginger and whisk to combine. Increase heat to medium-high and bring to boil.

Reduce heat to medium low, add cream or substitute, simmer gently for 30 minutes.

Taste and season accordingly.

Poster's Notes:
You can use vegetable broth instead of "chicken" broth.

You can even make this using regular chicken stock for a meat meal and substituting soy or rice milk. Often, I use leftover rice boiled until it becomes gruel and dissolves into a thick soup. (Which by the way, is a typical Chinese breakfast dish called Congee) It has no taste on its own, but takes on the flavor of whatever is added to it.

This is a last minute recipe for soup that is a snap to fix. Just keep frozen butternut squash in your freezer. Of course you can prepare it from fresh squash or use leftover "real" squash as well. You can substitute any pareve liquid for the cream.

Actually this is one of those basic recipes that allows lots of substitutions. Any winter squash would work as well as pumpkin.

However, the ginger really makes this soup special, so if you don't like ginger, I have no suggestions.

Posted by Judith Sobel

Nutritional Info Per Cup: 187 cal % of cal from fat: 43% (would be much less with substitute); 4 grams protein; >26 grams carbs; 2 grams fiber; 9 grams fat; 467 mg sodium (assuming you don't add salt)