Spicy Winter Squash Soup

• 2 1/2 teaspoons cajun seasoning or 2 1/2 teaspoons curry powder
• 1 1/2 lbs winter squash
• 2 -3 teaspoons fresh ginger, peeled and minced
• 1 liter skim milk
• 2 cups sweet onions, diced
• 1 cup celery, diced
• 1 tablespoon garlic, minced
• 4 teaspoons olive oil
• 10 ounces frozen corn kernels
• 10 ounces frozen green beans or 10 ounces frozen green peas
• 3/4 cup fresh basil leaf, chopped

1. Trim edges of squash, cut into four pieces, remove seeds.
2. Steam 12-15 minutes until soft.
3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree.
4. Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash puree and remaining milk.
6. Bring to a boil, simmer for 15 minutes.
7. Add corn and green beans and continue to simmer.
8. Stir in basil.
9. Season with salt to taste.

cajun seasoning, winter, fresh ginger, liter, sweet onions, celery, garlic, olive oil, corn kernels, green beans, fresh basil leaf

Taken from www.food.com/recipe/spicy-winter-squash-soup-283138 (may not work)