Sort ingredients
cinredman
QR Code
Listen
PdfHalve squash; remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven.
Add broth to the saucepan; bring to boiling. Place squash in the steamer basket. Cover and steam for 25 to 30 minutes or until squash is tender, turning squash over halfway through cooking with a fork.
Carefully remove steamer basket from saucepan. Reserve steaming liquid in saucepan.
Scoop squash pulp out of the peel with a spoon; discard peel. Place squash pulp in a blender container or food processor bowl. Cover and blend or process until 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 or light cream. Heat in half-and-half or light cream. Heat through but do not boil.
Serve soup in bowls or mugs. Garnish each serving with a dollop of sour cream and some chives, if desired. Makes 4 servings.