This tasty soup is a healthy way to celebrate the new Fall season. Added bonus: It's Kosher! Find it, and other recipes from food blogger Jamie Geller, at www.JoyOfKosher.com.
Ingredients: 2 lbs. cubed, peeled butternut squash; 1 medium onion, minced; 1 cup coconut milk; 1/2 cup white wine; 1 Tbs. grated peeled fresh ginger (or 1 tsp. ground ginger); 2 cloves garlic, chopped; 1 tsp curry powder; 1 tsp. kosher salt; 1/4 tsp. dried thyme.
Directions: Combine all ingredients with 6 cups water in 6 quart pot. Cover; bring to boil over high heat. Reduce heat to simmer; cook, covered, until squash is soft, 30-40 minutes. Use immersion blender, potato masher or fork to puree or mash squash and continue cooking 10 minutes or until soup is slightly reduced and thickened. Ladle into bowls, and if desired, serve garnished with sprig of fresh thyme. Makes about 10 cups.