So, Make this Squash and Ginger Soup!
This is a recipe that the ZOMG team picked up from one of our biggest fans. We watched her make the soup, tasted it and fell in love. Since then, we've made a few changes and spiced up the recipe. We love this soup so much that it has become a staple at our Thanksgiving dinner. So go out, pick up some squash and some ZOMG and make a batch of this amazing soup.
Ingredients
2 small butternut squashes
1 small acorn squash
1 sweet potato squash
2 large red bell peppers
2 large onions
3 cloves of garlic
3 medium red potatoes
3 inches fresh ginger root
8 cups of chicken stock
3-4 or more tablespoons of ZOMGSAUCE Batch #101, extra for garnish
1 tablespoon of butter
2 tablespoons of olive oil plus extra for roasting vegetables
Salt
Pepper
Sour cream
Chives
Directions
Pre-heat the oven to 425 degrees. Cut the squash in half, remove the seeds and place skin side down on a roasting tray. Cut the red bell peppers in half, remove the seeds and place skin side up on the tray. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast the vegetables for about an hour. When they're done, set the squash aside to cool. Place hot peppers in a plastic bag and seal, until cool. When the vegetables are cool, peel the skin off the squash and the peppers.
Meanwhile, prepare the rest of the ingredients. Roughly chop the onions and the garlic. Peel the skin off a three inch piece of ginger root and roughly chop. Peel and chop the potatoes into small cubes.
In a large pot, sauté onions in butter and olive oil on medium-high heat. Add a pinch of salt. Cook the onions until they're translucent. Add the garlic and cook for another minute or two. Add all the vegetable ingredients to the pot - squash, peppers, ginger and potatoes. Add 8 cups of chicken stock (or two boxes of chicken stock - the boxes usually contain 900 ml of stock, so it's not exactly 8 cups, but it will do.) Add the ZOMGSAUCE sauce. Cover and cook the soup on medium-high heat until the potatoes are cooked - this usually takes about 30 minutes. Remember to stir the pot every once in awhile.
Let the soup cool a bit before you begin to blend. We prefer to blend it in our favourite margarita blender, but a food processor works well too.
Return the blended soup to the pot and warm before eating. Sometimes we find that adding a bit of milk or cream at the end is a nice touch. Then, we garnish the soup with a dollop of sour cream and a tons of ZOMG.
Note: Watch how much salt you add. Some boxed chicken stock contains a lot of salt. You can always add salt to your dish, but you can't take it away (this sounds like something your mother would say). Taste your soup as you go so you always know how salty it is.
Big high fives,
The ZOMG Fam.
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