- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 carrot, diced
- 1 rib celery, diced
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 3 to 4 cups chicken broth or water
- 2 cups cubed butternut squash
- 1 cup cubed acorn squash
- 1/2 potato, peeled and sliced
- salt to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
- 1 teaspoon julienned orange peel
Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery and garlic; sauté, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes. Add the ginger and sauté for another minute. Add the broth, squashes and potato. Bring the broth to a full boil over medium heat, then reduce the heat to low and simmer until the squashes are tender enough to pierce easily with a fork, about 20 minutes.
Remove the soup from the heat and allow it to cool briefly. Puree the soup with a hand-held immersion blender, or in a food processor or blender, or by pushing it through a sieve or food mill.
Return the soup to the pot and bring to a simmer. Adjust the consistency necessary by adding additional broth or water. Taste the soup and add salt, pepper and orange peel. Serve the soup in a heated tureen or individual s or refrigerate immediately. Garnish each portion with a thin slice of
Note: The soup can be held in the refrigerator for up to 3 days, or frozen for up to a month. Before serving, return the soup to a full boil, then make the final adjustments to consistency and flavoring.
From An American Bounty by the Culinary Institute of America, Hyde Park, N. Y.