Ginger is used in Peru mainly for the Peruvian Chinese food. This delicious – and I mean delicious! – soup allowed me to play with several types of ginger.
2 pounds of winter squash (pumpkin, zapallo, butternut, etc) peeled and cubed
1 teaspoon of olive oil
1 cup of chopped onion
3 tablespoons of chopped uncrystallized ginger
1 teaspoon of ground ginger
2 tablespoons of minced fresh ginger
3 cups of vegetable broth
1 teaspoon of salt
1 teaspoon of ground cayenne pepper
2 tablespoons of peanut butter
2 tablespoons of evaporated milk
1/4 cup of thinly sliced green onions
4 teaspoons of chopped peanuts
- Preheat oven to 375F. Combine squash and olive oil in a baking dish. Cover with foil and bake for about 45 minutes or until the squash is softened. Remove and cool slightly.
- Coat a large pot with cooking spray and sauté onion until it is softened. Place onion, squash, gingers and 1 cup of the broth in a blender; process until smooth. Return squash mixture to pan. Stir in the rest of the broth, cayenne pepper and the salt; simmer for about 5 minutes.
- Stir in peanut butter and milk, cook for one more minute or until thoroughly heated. Sprinkle green onions and chopped peanuts into individual bowls before serving.
Yield: Serves 4
Source: Adapted from Cooking Light