Spicy Winter Squash Soup

READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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