Spicy Winter Squash Soup

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 1⁄2 teaspoons cajun seasoning or 2 1/2 teaspoons curry powder
• 1 1⁄2 lbs winter squash
• 2 -3 teaspoons fresh ginger, peeled and minced
• 1 liter skim milk
• 2 cups sweet onions, diced
• 1 cup celery, diced
• 1 tablespoon garlic, minced
• 4 teaspoons olive oil
• 10 ounces frozen corn kernels
• 10 ounces frozen green beans or 10 ounces frozen green peas
• 3⁄4 cup fresh basil leaf, chopped

directions

1. Trim edges of squash, cut into four pieces, remove seeds.
2. Steam 12-15 minutes until soft.
3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
4. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
6. Bring to a boil, simmer for 15 minutes.
7. Add corn and green beans and continue to simmer.
8. Stir in basil.
9. Season with salt to taste.

Reviews

[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:-)