Squash Soup with Ginger and Sour Cream
What better fall dish than squash soup? Visit your local farmer's market and pick up a squash and then make this soup!
- 1 Large, ripe squash, cut in quarters, seeds scooped out
- 1 onion, diced
- 1 inch piece of fresh ginger
- 2 carrots, chopped
- 7 cups water
- 3 cloves of garlic, chopped
- 1 chicken bouillon cube
- Pinch of sage and oregano
- 2 tablespoons extra virgin olive oil
- Sour cream, to garnish
- Salt and Pepper to taste
Preheat oven to 400 degrees. Place squash pieces cut side up, on a pan. Drizzle with some olive oil, and bake for about 30-40 minutes, or until easily pierced with a fork. When done, scoop the squash from the rind and set aside.
Meanwhile, sauté onion in oil on medium heat until translucent. Add garlic and carrots, and continue to sauté until carrots are semi soft.
Add the squash, ginger, and then water—about 7 cups. Add bouillon cube and bring to a boil, then reduce to medium low. Simmer for about 15 minutes.
Blend with a hand blender or in a food processor. Stir in sage and oregano. Add more to taste, including salt and pepper. Serve in a bowl with a small dollop of fresh, full fat sour cream in the middle.