Butternut Squash Ginger Soup Recipe
This wonderfully warming butternut squash soup combines the flavor of ginger with sweetness of butternut squash in a smooth, delicious puree.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4-pound butternut squash (or other winter squash )
- 3tablespoons unsalted butter (or vegetable oil)
- 2medium onions ( chopped )
- ½teaspoon salt (plus more to taste)
- Optional: 3 cloves garlic (minced)
- 1tablespoon ginger (fresh grated)
- 1teaspoon ground ginger
- 8cups chicken broth (or vegetable broth)
- Garnish: sour cream or crème fraîche (optional)
Instructions
Step 1
Gather the ingredients.Step 2
Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.Step 3
Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.Step 4
Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.Step 5
Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.Step 6
Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.Step 7
Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.