Spicy Squash Soup

Yields1 Serving

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

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.

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Spicy Squash Soup