BUTTERNUT SQUASH SOUP WITH GINGER RECIPE | EPICURIOUS
Butternut Squash Soup with Ginger
Provided by EPICURIOUS.COM
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
- Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER ...
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
- Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
- Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
- Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
- Cook noodles according to package directions.
- Turn off heat under soup and stir in lime juice. Taste for salt.
- To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
- Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Nutrition Facts : @context http//schema.org, Calories 762, UnsaturatedFatContent 31 grams, CarbohydrateContent 37 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 49 grams, SaturatedFatContent 12 grams, SodiumContent 789 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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CONTACT US | NETSTRATA
The first step towards benefiting from the Netstrata difference is to make an enquiry for an obligation free quote. Request a Quote. If you would like to visit us, scroll down to see our office locations.
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