Source: Vegetarian Holiday Feasts

Butternut Squash Soup with Ginger & Fennel
This is a fragrant soup for special occasions, or when you want a treat on a cool day.
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 60 minutes


1 medium butternut squash
2 teaspoons canola oil
1 medium onion, diced
1 teaspoon seasalt
1 tablespoon grated ginger root
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1 cup chopped fennel bulb, feathery leaves reserved for garnish
1/4 cup white wine
2 cups nonfat milk, or soy milk
1 cup vegetable stock
2 tablespoons maple syrup

Preheat oven to 350 degrees F.

Cut the squash in half, scoop out seeds, and bake skin-side up for 30 to 40 minutes or until soft.

Heat a skillet over medium-high heat and add oil. Saute the onion with the salt for about 2 minutes or until the onion is soft.

Add the ginger, curry, cumin powder, and fennel. Cook for 2 minutes, stirring occasionally. Stir in the wine and cook for 30 seconds. Add the milk, stock, and maple syrup. Stir and remove from heat.

Transfer to a blender and puree until smooth. This may have to be done in batches.

Scoop the squash pulp from its skin and add to pureed ingredients in the blender. Puree for 1 or 2 minutes until smooth and well mixed.

Return to a saucepan and simmer for 15 minutes or until piping hot.

To serve, garnish with reserved fennel leaves. Optionally, garnish with a swirl of yogurt.