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Puree of Butternut Squash Soup With Ginger Ingredients: 4 cups diced, peeled butternut squash 1 cup diced potato 1 cup diced, peeled white onion 2 teaspoons fresh gingerroot (peeled, minced) 1 teaspoon grated orange zest 2 whole bay leaves 1 cup dry white wine 4 cups chicken stock Salt and pepper to taste Instructions: Combine ingredients in large, nonaluminum pot. Simmer, covered, until vegetables are tender (about 30 minutes). Remove soup and puree in blender. Strain and serve. Serves 4. Note: Note: Uncooked butternut squash is difficult to peel and dice. To soften, puncture squash in a few places, and microwave at high for 5 minutes, turning once. Nutrition information: Nutrition facts per serving: 211 calories; 4 fat g; 19 percent calories from fat; 4 g protein; 33 g carbohydrates; 7 g dietary fiber |
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