Ground, fresh, and crystallized ginger converge in this pungent vegetarian soup. While the soup is pureed until silky, it's given textural contrast with a chopped-peanut garnish. Cooking the squash in the microwave speeds preparation.
2 butternut squash (about 1 3/4 pounds)
1 teaspoon olive oil
1 cup chopped onion
3 tablespoons chopped crystallized ginger
1 teaspoon ground ginger
1 (1-inch) piece peeled fresh ginger
2 (14 1/2-ounce) cans vegetable broth
1/4 cup thinly sliced green onions
4 teaspoons chopped dry-roasted peanuts
4 teaspoons low-fat sour cream
How to Make It
Pierce each squash with a fork. Microwave at high for 20 minutes or until tender, and cool. Cut each squash in half lengthwise, discarding the seeds and membrane. Remove the pulp.
Heat the olive oil in a Dutch oven over medium heat. Add the onion, and cook for 5 minutes or until golden. Place the onion, squash, and gingers in a blender, and process until smooth. Return the squash mixture to the pan. Stir in the vegetable broth, and cook for 5 minutes or until thoroughly heated. Spoon 1 1/2 cups soup into each of 4 individual soup bowls. Top each serving with 1 tablespoon green onions, 1 teaspoon chopped peanuts, and 1 teaspoon sour cream.