My dear friend Ann Lee is an amazing cook, and New Year’s was no exception. She is also the most generous person I know. She opened her home to celebrate the New Year with friends and made many delicious dishes. Among them was her butternut squash soup and it is the best I have ever had. I cannot think of a better way to bring in the New Year then with friends, food, and fun. Thank you Ann Lee for being such an amazing person and friend. I am looking forward to many adventures with you this year, both outside and in the kitchen!
1small onion chopped
1 piece (2inches) peeled fresh ginger
2 garlic cloves chopped
2 3/4lbs small butternut squash peeled, seeds removed, cut 3/4" cubes
1/4c fresh orange juice
Sauté onion in EVOO until fragrant (2 min). Add ginger, garlic, squash. Cook, stir occasionally 6-8 min. Stir in 4c veggie broth, bring to boil, reduce heat. Simmer 20 min.
Purée soup on 2 batches. Stir in oj and salt.
Pealing and cubing a butternut squash can be a very labor intensive task. To save your self great time and frustration roast the squash first and the skin will come right off. Place your squash on a baking sheet in the oven at 420 degrees for 20+min (depending on how big the squash is). When it is ready the skin will get a toasted feel to it and when you poke it the squash will be very soft. You will be able to cut it in half and scoop the meat right out.