Butternut squash soup recipe????????

need to impress please helpButternut squash soup recipe????????
1 medium butternut squash -- (about 2 1/4 pounds)


Nonstick vegetable oil spray


1 medium onion chopped (about 1 cup)


1 tablespoon freshly grated ginger -- optional


3 tablespoons unsalted butter


3 cups chicken broth


1 -2 cups water -- as needed


Salt and pepper to taste


Sour cream for garnish








Cut squash in half lengthwise, and scoop out the seeds.


Arrange the halves cut side down in roasting pan that has


been sprayed with nonstick vegetable oil spray. Bake squash


in the oven for 40-45 minutes or until very tender. Set aside


to cool.





When the squash is completely cool, scoop the flesh from


the skin. While the squash is baking, cook the onion and


the ginger in the butter in a saucepan, over moderately low


heat, for 5 minutes or until the onion is softened, Add the


broth and simmer the mixture for 10 minutes, covered. Add


the squash pulp to the sauce pan.





Transfer the mixture to a blender or food processor, in


batches, and puree until smooth. Add enough water to


achieve the desired consistency, and salt and pepper to


taste. Return the soup to the sauce pan and cook over


moderate heat until it is hot.





Garnish each portion with the heaping teaspoon of low-fat


sour cream.Butternut squash soup recipe????????
1 butternut squash, peeled, cubed


1 leek or large onion, diced


1 red pepper, diced


dry white wine or vermouth


2 tbls. flour


3 cups soy milk


frozen corn (optional)


salt to taste








Steam butternut squash in vegetable steamer. Reserve 1 cup of the steaming liquid for the soup. Meanwhile braise the onion or leek and red pepper in the wine or vermouth. Add the flour and stir constantly to prevent sticking. Add more wine if neccessary to keep it the mixture moist. Add 1 cup of reserved liquid from steamed squash and 3 cups of skim milk. Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little.





Transfer soup to a blender a few cups at a time and puree. After pureeing soup add corn if desired but this is optional. You will need to salt to taste. Garnish with dill weed and sour cream if desired
Butternut Squash-Lime Soup:





Make peeling butternut squash easy by cutting off ends, then standing squash on wide end and cutting off peel from top to bottom using a sharp knife. Once peeled, cut hortizontally in half, remove seeds, and cut into pieces.





8 cups vegetable broth


1 butternut squash, peeled and cut into 3/4-inch pieces


1/2 cup fresh lime juice


1 teaspoon dried sage leaves


3 to 6 whole cloves


1 garlic bulb, chopped and divided


1 large onion, chopped


Vegetable cooking spray


1 to 2 serrano or jalape帽o peppers, seeded and minced


1/2 cup canned diced tomatoes


4 (6-inch) corn tortillas, cut into 1/2-inch strips


1/2 cup fresh cilantro leaves


1/2 teaspoon pepper


1/4 teaspoon salt


1 teaspoon Dragon Salt


1 lime, thinly sliced (optional)





Bring first 5 ingredients and half of garlic to a boil in a Dutch oven; reduce heat, and simmer 20 minutes. Remove and discard cloves.





Saut茅 onions in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Add peppers and remaining garlic; saut茅 1 to 2 minutes. Add 1/2 cup broth mixture, stirring to loosen particles from bottom of skillet. Stir onion mixture and diced tomatoes into soup.





Place tortilla strips on a baking sheet. Bake at 350潞 for 45 minutes or until crisp.





Add cilantro, pepper, salt, and 1 teaspoon Dragon Salt to soup. Ladle into bowls; top with toasted tortilla strips and, if desired, lime slices.





Yield: Makes 6 servings (serving size: 2-cups)
Butternut Squash Soup.


Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.';


Original recipe yield: 6 servings





PREP TIME 25 Min


COOK TIME 35 Min


READY IN 1 Hr


INGREDIENTS


6 tablespoons chopped onion


4 tablespoons margarine


6 cups peeled and cubed butternut squash


3 cups water


4 cubes chicken bouillon


1/2 teaspoon dried marjoram


1/4 teaspoon ground black pepper


1/8 teaspoon ground cayenne pepper


2 (8 ounce) packages cream cheese


DIRECTIONS


In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.


Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


Servings Per Recipe: 6