Butternut Squash Soup with Mint

Fresh ginger and an unique Thai spice called galangal, give this creamy butternut squash soup a tasty twist.

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Ingredients:

• 1 medium butternut squash
• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 chopped red onions
• 6 slices fresh ginger
• 6 slices fresh galangal (a Thai spice-if not available use additional ginger instead)
• 1 cinnamon stick or 1/2 tsp ground
• 5 cups water
• 3 Tbsp fresh mint leaves, chopped or 5 teabags of mint tea
• 1 Tbsp vegetable boullion
• Salt and pepper
• Garnish:
• 5 oz plain yogurt, 5 oz creamy goat cheese
• Fresh whole mint leaves

Method

In a deep pan heat olive oil, add chopped onions, saute until translucent. Add ginger, galangal, cinnamon, mint and water. If you are using tea bags remove the paper and string. Simmer for 45 minutes. While broth is simmering, cut butternut squash lengthwise in halves, scoop out seeds. Melt butter and baste squash. Place on cookie sheet and bake in preheated in oven at 350 for approx 35 minutes or until slighly brown and tender. Check to see if done with a pointed knife. Strain broth through cheesecloth. Scoop out tender meat of butternut squash with a spoon, being careful not to add any of the tough skin and add it to broth. Blend soup in a food processor or blender until smooth. Return to pan and simmer for 15 minutes. Add salt and pepper as needed. Prepare garnish by mixing yogurt and goat cheese until smooth. Serve hot, garnish with a dollop of yogurt mixture and fresh mint leave.

Notes: Serve this soup with warm bread, olive oil to dip and a salad on the side for a complete meal.

Number of servings: 4-6

Submitted By: metalschmid1531941
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