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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Prepare the squash into a puree, if not already available.
2. Whip up the salad dressing and assemble the salad, set aside.
3. Combine the soup and blend. Bring up to a simmer just before serving.
4. If taking on the go, package the soup in a thermos and the salad in a separate container.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
