BUTTERNUT SQUASH GINGER SOUP RECIPE RECIPES

Name: Butternut Squash Soup with Ginger
Yield: Serves 6
Ingredients: 2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded; 2 tablespoons vegetable oil; 2 cups thinly sliced onion; 1 tablespoon golden brown sugar; 2 teaspoons minced fresh ginger; 2 garlic cloves, coarsely chopped; 1/2 cinnamon stick; 5 cups (or more) canned low-salt chicken broth; Chopped fresh parsley

BUTTERNUT SQUASH SOUP WITH GINGER RECIPE | EPICURIOUS

Butternut Squash Soup with Ginger Recipe | Epicurious image

Butternut Squash Soup with Ginger

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

Steps:

Preheat oven to 375°F. Oil baking sheet. Place squash, 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 oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. 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.
Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER RECI…

Sweet Potato and Butternut Squash Soup with Ginger Reci… image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 2 grams, CarbohydrateContent 33 grams, FatContent 2 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 1033 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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