With the weather turning colder it’s the perfect time of year to whip up some tasty soup. And what better fall ingredient than butternut squash. The sweet and nutty flavor of the squash melds well with the strong flavor of the fresh ginger. This is one of those wonderful soups that is creamy but contains no diary. Plus butternut squash is high in vitamin A and E and also contains a good amount of fiber.
This soup can be made ahead of time and frozen. It makes a great first course for a Thanksgiving meal or served the following day with leftovers.
|Butternut Squash and Ginger Soup|| || |
- 2 butternut squash (about 4-3/4 pounds total), halved lengthwise, seeded
- 3 tablespoons olive oil
- 2 cups onion, thinly sliced
- 1 tablespoon light brown sugar
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, coarsely chopped
- 1 cinnamon stick
- 5 cups (or more) chicken broth
- Chopped fresh parsley and/or ground cinnamon
- Preheat oven to 375°F. Cover a large baking sheet with foil. Lightly oil squash and place cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
- Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat remaining oil in a large Dutch oven (6 to 7 quart) over medium-low heat.
- Mix in onion, brown sugar, ginger, garlic and cinnamon stick.
- Cover pot and cook until onion is tender, about 15 minutes.
- Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon stick.
- Working in batches, purée soup using a Vitamix, food processor, immersion blender or blender.
- Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary.
- Sprinkle with parsley and/or ground cinnamon and serve.
* Soup freezes well. Let cool and place in freezer-safe containers.