Butternut Squash and Ginger Soup |
Author: Nicole
- 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.
* Can be prepared 1 day ahead. Cool, cover and refrigerate.
* Soup freezes well. Let cool and place in freezer-safe containers.
Recipe by Riegl Palate at https://www.rieglpalate.com/butternut-squash-and-ginger-soup/
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