Ginger Butternut Squash Soup

Squash Soup in bowl on tray
This ginger butternut squash soup is the perfect soothing soup for a cold winter day. I had leftover roasted butternut squash and decided to try adding ginger which made this soup really pop.
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Ingredients:

Steps:

  1. I roasted my butternut squash by rubbing it with olive oil and salt and roasting at 375 F for 30-40 minutes. I roasted the squash the day before and put it in the fridge. (Note: I don't think the taste would be affected much if you didn't roast it first. Just peel and slice the squash and cooked it in the broth until tender).
  2. Saute shallot and garlic until golden brown.
  3. Add the squash to the pot.
  4. Mix the stock with the water and add it to the pot.
  5. Bring to a boil, then turn down to a simmer.
  6. Add the salt, pepper and ginger.
  7. If using roasted squash simmer for about 10-15 minutes. If using fresh squash, simmer for 30 minutes or until tender.
  8. Using an immersion blender, blend until smooth.
  9. Ginger Butternut Squash Soup
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Food and Recipes Recipes Soups VegetableFebruary 15, 2019
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