Pureed Butternut Squash Soup with Ginger

Name: Pureed Butternut Squash Soup with Ginger
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, unsalted butter, or the same amount of vegetable or olive oil; 1 , medium onion, 3 medium shallots or 1 medium leek (white and light green parts only), chopped; 2 tablespoons, dry sherry or white wine; 1 , butternut squash, medium (about 2 1/2 pounds), halved, seeded, peeled, and cut into 1/2-inch cubes (about 5 cups); 2 cups, low-sodium chicken broth or low-sodium vegetable broth; 1 teaspoon, table salt; , ground white pepper; 1 teaspoon, ground ginger; 3/4 - 1 cup, whole milk; 2 teaspoons, minced fresh chives or minced parsley

Main Courses
Vegetables
Weeknight
Vegetarian
Soups

Appears in Cook's Illustrated November/December 1996

For vegetable soups with fresher flavor, use a high proportion of vegetables, cook them in stock, and then enrich with milk.

SERVES 4 to 6

TIME 45 minutes

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