Squash Soup With Gingery Butternut

1. 1

   Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.

2. 2

   Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes.

3. 3

   Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.

4. 4

   Reheat, adding lemon and salt and pepper to taste.

5. 5

   Thin with a little additional water if desired.

6. 6

   Fold in the cilanto and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.