Makes 4 to 6 servings, 3 tablespoons olive oil, 1/3 cup peeled and diced fresh ginger, ½ cup diced carrots, ½ cup diced celery, 1 cup...
Makes 4 to 6 servings
3 tablespoons olive oil
1/3 cup peeled and diced fresh ginger
½ cup diced carrots
- Who do post-Combine mock drafts have the Seahawks selecting?
- Belltown ticket trap turns drivers into 'sitting ducks'
- Microsoft pair claim 'hostess bar' expense queries led to firing
- Seattle's new seawall also a highway for fish
- Slugger Nelson Cruz makes strong first impression with Mariners
Most Read Stories
½ cup diced celery
1 cup diced onion
3 pounds butternut squash, peeled and chopped
6 cups vegetable stock
Kosher salt, to taste
Ground white pepper, to taste
½ teaspoon cinnamon
1 cup heavy cream
1. In a 6-quart stockpot, heat the oil over medium-high heat. Add ginger, carrots, celery and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes. Add squash and stir well. Add vegetable stock and bring to a boil. Add salt, pepper and cinnamon.
2. Reduce heat and simmer, uncovered, until vegetables soften, about 20 minutes. Using a handheld blender or food processor, purée the mixture while slowly adding the cream. Process until smooth and velvety. (This can be done a day in advance. Cool the soup, cover and refrigerate. Reheated when ready to serve.)
From “Ray’s Boathouse: Seafood Secrets of the Pacific Northwest” by Ken Gouldthorpe and Charles Ramseyer