Week 43: Ginger Butternut Squash Soup
Ginger adds a delicious spiciness to butternut squash. This soup would be wonderful for Halloween or Thanksgiving, perhaps served in a pumpkin shell.
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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.
- 1 butternut squash
- 1 shallot, chopped
- 5 cloves garlic, chopped
- 1 cup water
- 1 Tbsp chicken better than bouillon stock (Could use veggie stock instead of the water and bouillon)
- 1 tsp fresh grated ginger
- salt and pepper to taste
- 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).
- Saute shallot and garlic until golden brown.
- Add the squash to the pot.
- Mix the stock with the water and add it to the pot.
- Bring to a boil, then turn down to a simmer.
- Add the salt, pepper and ginger.
- If using roasted squash simmer for about 10-15 minutes. If using fresh squash, simmer for 30 minutes or until tender.
- Using an immersion blender, blend until smooth.
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