600g butternut squash, halved lengthwise, seeded
1 garlic cloves, coarsely chopped
1 thinly sliced onion
10 g minced fresh ginger
2 Tbsp vegetable oil
2 cinnamon sticks
salt, pepper, a pinch of nutmeg
500ml vegetable broth
a dash of lemon juice
Preparation
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 30 minutes. Remove peel from squash. Cut squash into 2-inch-pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 10 minutes. Add squash and salt, pepper and nutmeg and the vegetable broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
Purée soup in blender. Give a dash of lemon juice into the soup.
Happy holidays!
Gabriele (Germany)
