Driving home from Brooklyn Sunday afternoon, trying to figure out what to have for dinner, Mr TBTAM recalls a recipe for Butternut Squash Ginger Soup that he heard that morning on Weekend Edition. Using the google app on my new I Phone, I find the recipe and consult it at the supermarket, where I buy the ingredients we need. Then, still using my I Phone, I consult the same recipe in the kitchen and cook up the soup. Never once heading to the computer or printing anything out.
Now if someone could just write an app that does the dishes…
Butternut Squash Ginger Soup
Modified from the recipe on the NPR website. I made my own 5 spice, and found it quite strong, so I reduced the amount by half in this recipe. I also did not do the whole fried ginger and orange peel topping in the original, but it looks like a fun idea. I also decided to cube the squash before roasting it, both to speed up the process and to get additional carmelization. Finally, depending on the size of squash you use, you may find you need to add addtional broth to thin the soup a bit.
1 medium-size butternut squash
1 tbsp olive oil
salt and pepper
2 -3 cups of vegetable broth
2 tablespoons finely minced ginger
1/2 teaspoon Chinese 5 spice
1 cup white wine
Salt and pepper to taste
1 cup creme fraiche
1 tablespoon fresh squeezed orange juice
Preheat oven to 350 degrees. Peel and cut butternut squash in half lengthwise, remove seeds and then cut into 2 inch cubes. Toss with olive oil, salt and pepper and roast on baking sheet for about 30 minutes, tossing halfway through so it evenly browns. Put in food processor and process with ginger and spices till smooth. Add one cup of the broth into the feed tube, process a few seconds then transfer to a medium sized stock pot and whisk in remaining 1 cup broth and wine, adding more broth if soup seems to thick. Heat through until simmering. Salt to taste.
Mix creme fraiche and orange juice together.
Serve soup in bowl with creme fraiche swizzle on top.