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.