I made this soup for Thanksgiving, doubling the recipe for my group of 8, and serving it in bowls as a first course rather than cordial glasses. I decided to use fresh minced ginger rather than ground, so I looked up the equivalent to 1/8 t. and found that it was a tablespoon! Seemed like a lot but I used it (2 T. for the doubled recipe), and it was great! Didn't use the curry, and my daughter is a vegetarian, so I used vegetable stock. When serving, I added a dollop of sour cream and a drizzle of toasted pumpkin oil. Looked beautiful and tasted fantastic! Everybody raved!
Spiced Butternut Squash-and-Pear Soup Shooters
janiceklein Posted: 11/25/11