BUTTERNUT SQUASH SOUP WITH GINGER 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.

BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES

Butternut Squash Soup – Instant Pot Recipes image

Provided by Time Inc.

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
Purée squash mixture with an immersion blender until smooth.
Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

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