Not Sweet, Just Spicy

Ginger is used in Peru mainly for the Peruvian Chinese food. It is not common in typical Peruvian dishes. It is reserved to add that special taste to wonton soup or to Chi Jau Kay (my favorite chifa dish! Yum!).

I love using ginger in a variety of things. I use it in cakes, cookies and crisps. Some people have never even conceived of the idea of using ginger in something sweet like a dessert. Most bite into something flavored with ginger and they either love it or hate. They wonder why no one else makes things like that or they cautiously ask if there is ginger inside before they accept anything dessert-like from me again! They would rather not have “spicy” sweets ever again!

I love the opportunity to play with ginger. This delicious – and I mean delicious! – soup allowed me to play with several types of ginger. Even though it is not a spicy sweet dessert, I have a feeling that this powerful ginger soup would be a bit spicy for many people here.


Spicy Ginger Squash Soup
Adapted from Cooking Light
Serves 4 (1 1/2 cup servings)

2 pounds of winter squash (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

1. 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.

2. 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.

3. 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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spicy Ginger Squash Soup is being served up for No Croutons Required – Simply Vegetarian Soups. NCR was inspired by and this month is hosted by Holler from Tinned Tomatoes. Check out the Spicy Soup Round-Up!