Feeding Time - Lunch - Butternut Squash Soup Lunch - Butternut Squash Soup Cook Time 1 hour Makes 8 servings Ingredients 2 lbs butternut squash 6 cups veggie stock 2 - 3 cloves garlic imo "sour cream" chives 1/8 cup grated fresh ginger 1 shallot 1 teaspoon salt cracked black pepper Peel and cut squash into 1 square inch or so pieces. Steam for twenty minutes. In a three quart saucepan, place 2 cups of veggie stock, finely minced shallot, and crushed garlic. Simmer for five minutes. Add ginger and 4 cups stock. Simmer for 30 minutes. Add squash and salt, simmer for 20 minutes. Let it cool a bit, then place in blender and puree. Reheat before serving for about ten minutes. Garnish each serving with a few pieces of chives, freshly milled pepper and a dollop of imo imitation sour cream. Print This Recipe You'll Need Adobe Reader Before You Go - Quick Salad Tip! Coleslaw can be a surprising treat. Try this: Shred green cabbage, add dried cranberries, toss in ranch dressing. Also From The 2003 Edition of Celebrations, Baked Beans With Fruit Want To Add An Article? Be Notified Of New Kind Planet Content? Communicate With Us? Contact Kind Planet is created at The Sanctuary. Lost? Go to the Site Map or Search Our Site