butternut squash soup
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- large squash enough to have 10 cups
- 10 c
- chicken or vegetable broth
- 2 Tbsp
- grated fresh ginger
1Peel squash and chop into medium size pieces or cut squash in half lengthwise slightly oil surface of squash place on cookie sheet and bake in 350 degree oven for 30 t0 45 minutes or tender..remove from oven when cool enough scrape squash from skin and add to cooking pot..
2Using white part of leeks..cut in half lengthwise and wash as there is dirt in between the layers..in frying pan saute leeks til tender.. peel and rough chop apples and pears.add fruit squash and ginger along with the broth and simmer for about 45 minutes,,freezes very well serve with a tbsp or 2 of cream.