The Squash Court Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Ginger root | 1 Tablespoon, grated | |
| Ground cumin | 1/2 Teaspoon | |
| Butternut squash | 6 Cup (16 tbs), cubed | |
| Chicken broth | 2 Cup (16 tbs) | |
| 1-1/2 cups unsweetened carrot juice | ||
| 1/4 cup frozen pineapple juice concentrate | ||
| Orange zest | 1 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
Heat olive oil in a large, non-stick soup pot over medium heat.
Add onions and garlic.
Cook and stir until onions begin to soften, about 3 minutes.
Stir in the gingerroot and cumin; cook for 30 more seconds.
Add squash and remaining ingredients, except sour cream.
Mix well.
Bring soup to a boil.
Reduce heat to low; cover and simmer for 12 to 14 minutes or until squash is tender.
Working in batches, transfer soup to a blender or food processor and puree until smooth.
Return pureed soup to pot.
Add onions and garlic.
Cook and stir until onions begin to soften, about 3 minutes.
Stir in the gingerroot and cumin; cook for 30 more seconds.
Add squash and remaining ingredients, except sour cream.
Mix well.
Bring soup to a boil.
Reduce heat to low; cover and simmer for 12 to 14 minutes or until squash is tender.
Working in batches, transfer soup to a blender or food processor and puree until smooth.
Return pureed soup to pot.
Chef
