The days are getting shorter and colder and nothing is better than a warm bowl of soup. My problem is I never make soup at home, besides opening up a weak can. I love going out to lunch and grabbing a bowl, but for some reason, even though I make most everything else from scratch, I don’t make soup. I think the big thing is, the hubby isn’t a big soup eater. Now that I have my daughter loving soup there is more of a reason to step away from the can and enjoy a wonderful soup together.
I’ve grown to really love butternut squash over the years. Mostly, because it was one of my daughter’s favorite purees as an infant. I loved the way the house smelled when I would roast a few. It is a nice introductory squash and you can find them anywhere. This recipe was originally for acorn squash, which is in season right now, but difficult to find other times. So, I took the safe road and tried it with butternut!
I tried this soup when I went down to the Stonewall Cooking School as part of the Blog Better Boston Conference back in October. It was rich and creamy and everything you would expect from a chef, but now you can make it too! The best part is you can this soup ahead of time for yourself or your guests. After blending the soup, rather than putting it back in the pot to simmer, simply let it cool, cover it and refrigerate! This soup is cream free as well, so you wont feel as guilty about it afterwards!
Butternut Squash Soup with Ginger
- 2 butternut squash (about 4 3/4 lbs total), halved lengthwise and seeded
- 2 Tbsp vegetable oil, plus some for oiling baking sheet.
- 2 cups thinly sliced onion
- 1 Tbsp golden brown sugar
- 2 tsp minced fresh ginger
- 2 garlic cloves, coarsely chopped
- 1/2 cinnamon stick
- 5 cups (or more) low-salt chicken broth
Optional garnishes: Chopped fresh parsley, pepitas, crystallized ginger, or creme fraiche
Pre-heat oven to 375 F.
Oil a baking sheet and place the squash, cut side down, on the baking sheet. Bake the squash until it is very soft, about 50 minutes. Using a paring knife, remove the peel from the squash and discard the peel. Cut the squash into 2-inch pieces.
In a large, heavy pot over, heat oil on medium-low heat. Add onion, ginger, brown sugar, garlic, and cinnamon. Cover pot and cook until the onion is tender, about 15 minutes. Add squash and 5 cups of chicken broth and bring to a boil. Reduce the heat to medium-low. Cover and simmer for 10 minutes. Remove cinnamon.
In batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper to taste. Bring to a simmer, thinning the soup with more broth if necessary. Ladle into bowls and garnish.
Serves 6, 1 1/2 cups per serving
Per serving: Calories 167.7, Total Fat 5.0 g, Saturated Fat 0.3 g, Monounsaturated Fat 2.8 g, Cholesterol 0.0 mg Sodium 70.2 mg, Potassium 682.6 mg, Total Carbohydrate 30.8 g, Dietary Fiber 7.2 g, Protein 4.2 g, Vitamin A 287.0 %, Vitamin C 58.0 %
Source: Stonewall Kitchen Cooking School