CREAMY BUTTERNUT SQUASH SOUP
At the very last minute, I decided to conjure-up a soup for supper, using what I had on hand. I had scanned the refrigerator earlier in the day and tossed out outdated things. Like my mom, I often use what I have of leftovers to make a soup or meal; and this time I remembered the butternut squash, and I had cooked rice in the...
Provided by Beth M.
Categories Other Soups
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. Cut the squash in half, remove the seeds, and bake the squash cut side down in a pan with hot water covering the bottom. Cover with foil and bake 30 minutes at 400 degrees.
- 2. Remove cover, drain, and turn squash cut side up, add butter and spread all around top edge. Return pan to oven and bake another 30 minutes until tender.
- 3. Squash may be baked one day and processed the next day. We actually had some of the squash with our meal for supper, and I refrigerated the rest. Then I made this soup two days later!
- 4. Measure 1 cup of rice into saucepan which has 2 & 1/4 cups boiling water, add 2 teaspoons butter, cover pan and boil twenty minutes. This may be cooled and frozen for use another day.
- 5. Scoop the squash into the bowl of a food processor, add the orange juice and pulse a few times. Add the cream and pulse a few times. Pour into a 1 quart saucepan, and heat over medium.
- 6. Add 1/2 teaspoon ground ginger, stir and heat, add chicken stock and then add precooked long grain rice, and season with salt.
- 7. Serve hot with added fresh ground black pepper to taste, along with crusty bread or crackers.
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