|2 cups||Chicken broth|
|¼ teaspoon||Ground ginger|
|1 cup||Half and half|
|¼ cup||Sour cream; optional|
|Fresh chives; optional|
Recipe by: Better Homes and Gardens - Soups and Stews Preparation Time: 0:45 Halve squash; Remove seeds. Cut each piece in half. Place a steamer
basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket.
Halve squash; Remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan.
Bring to boiling; place squash in steamer basket. Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork.
Carefully remove steamer basket from saucepan. Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel. Place squash pulp in a blender or food processor. Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary.
Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat and stir in half-and-half. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.
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