Spicy Squash Soup


Spicy Squash Soup

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March 29, 2017

Spicy Squash Soup


2 1/2 tsp. Cajun seasoning

1 1/2 lb. Delicata or other winter squash

2-3 tsp. fresh ginger, peeled and minced

1 liter milk

2 cup sweet onion, diced

1 cup celery, diced

2 tbsp. minced garlic

4 tsp. olive oil

10 oz. frozen corn 
or corn cut from 4 ears of fresh sweet corn

10 oz. frozen green beans
 or ¾ # fresh beans


1Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft.

2 Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.

3 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.

4 Add corn and green beans and continue to simmer.

5 Season with salt to taste.