Leslie’s Butternut Squash Surprise

Ingredients
1 butternut squash
3 cloves garlic, minced
1 medium yellow onion, chopped
1 chunk fresh ginger, minced
white pepper
nutmeg
cumin
lemons
Magner’s Original Irish Cider
3 cups no-chicken broth
extra virgin olive oil
sea salt

Method
Bake the squash at 400F for about a half an hour or until it is soft. Scoop out the meat of the squash and set aside. In a soup pot, sauté garlic, onions, and ginger in olive oil until they are soft and lightly caramelized. Add the squash, about a cup of cider, 3 cups of no-chicken broth, a pinch of nutmeg, and white pepper & cumin to taste. Simmer the squash in the liquid until it’s totally mushy, then either puree it smooth, or just give it a bash with a potato masher. If it tastes flat, add some sea salt and a bit of lemon juice to brighten it up.

Leslie's Butternut Squash Surprise!

Leslie's Butternut Squash Surprise!

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