Spicy Winter Squash Soup - cooking recipe

Ingredients

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

Preparation

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