Spicy Squash Soup
Spicy Squash Soup
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft.
Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
Sauté onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes.
Add corn and green beans and continue to simmer.
Season with salt to taste.
Ingredients
Directions
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft.
Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
Sauté onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk. Bring to a boil, simmer for 15 minutes.
Add corn and green beans and continue to simmer.
Season with salt to taste.
Notes
