Soups remain a darling food in every season. With time, chefs from all across the world have introduced several kinds of soups. Some are difficult to make, but most of them are pretty easy and Squash Soup is undoubtedly the one from this category. This soup can make your Thanksgiving dinner quite exciting. It could also be prepared to make a holiday full of taste. One can prepare it even a couple of days before serving. Since the Squash Soup can be served hot or cold, it can be enjoyed anytime during the year. As far as the nutrients are concerned, it is indeed very healthy. Those who don’t like soups separately can use this one with the dinner.
Squash - cut in one inch chunks
Onion - diced
Chicken stock - enough for soup
Fresh ginger - peeled, sliced in large chunks
Garlic - according to taste
Heavy cream - ¼-1/2 cup
Salt and pepper - to taste
First of all, peel the squash with a sharp veggie peeler. Make sure the squash is clean completely, because its skin would spoil the entire taste of the soup. Once it is peeled properly, cut it into two pieces. After that, properly remove the seeds. You are supposed to cut the squash into small bite-able squares. You can use a sharp knife and a cutting board for this.
Turn on the burner, and cook the onions in olive oil for a couple of minutes. Don’t do it for too long, otherwise you may turn the onion too brown.
Once the onion pieces are tender, add the squash and continue to stir. You are also required to add peeled fresh ginger and garlic quickly afterwards. After adding the stock, wait for the material to go to a boil.
You need to cook the dish on a low heat. Once the squash squares are tender, add salt and pepper. There are no hard and fast rules, as you can add salt and pepper to your taste. However, avoid adding too much pepper, as it disturbs the taste.
Add the entire material to a blender, and turn it into liquid. Put the liquid back to the skillet. The final step is adding the heavy cream.