Recipe by Lorrie in Montreal
Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.
Top Review by French Tart
A wonderful soup that I had to substitute a few ingredients on! I thought I had everything, and then realised that I had no corn or green beans......so, I added a couple of tomatoes and also some extra squash and some pumpkin! We LOVED the cajun seasoning with the ginger, I also added a swirl of cajun seasoning on top with some fresh parsley! I pureed this soup and the texture was wonderful and thick, almost creamy! What makes this so tasty and subtly spicy is the ginger - do NOT leave that out! Great soup and one that I will make again with the corn and the beans. Made for Holiday Tag - thanks Lorrie! FT:-)
- 12.32 ml cajun seasoning or 12.32 ml curry powder
- 680.38 g winter squash
- 9.85-14.78 ml fresh ginger, peeled and minced
- 1000.0 ml skim milk
- 473.18 ml sweet onions, diced
- 236.59 ml celery, diced
- 14.79 ml garlic, minced
- 19.71 ml olive oil
- 283.49 g frozen corn kernels
- 283.49 g frozen green beans or 283.49 g frozen green peas
- 177.44 ml fresh basil leaf, chopped
Directions See How It's Made
- Trim edges of squash, cut into four pieces, remove seeds.
- Steam 12-15 minutes until soft.
- Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
- Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
- Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
- Bring to a boil, simmer for 15 minutes.
- Add corn and green beans and continue to simmer.
- Stir in basil.
- Season with salt to taste.