Spicy Squash Soup

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Spicy Squash Soup

Yields1 Serving
 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
1

Trim 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.

Ingredients

 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

Directions

1

Trim 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.

Notes

Spicy Squash Soup
IngredientsDirections
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