Ginger Squash Soup
Butternut squash soup is the essence of fall in a bowl. This version is velvety smooth and the addition of ginger will warm you through.
Ingredients
2 Tbsp. oil or butter
1 medium yellow onion, chopped
3 Tbsp. ginger, peeled and minced
3 cloves garlic, peeled, crushed and minced
1 medium butternut squash, peeled, deseeded and cut into 1-inch cubes
2 cups vegetable stock or water
Salt and pepper to taste
2/3 cup fresh orange juice (juice of approximately 2 oranges)
1/3 to 2/3 cup heavy cream or coconut milk (optional)
Directions
In a large, heavy-bottomed pot, heat oil over medium heat and sauté onions for a few minutes, until translucent. Add ginger and garlic and stir for a couple more minutes, until fragrant and just starting to brown. Add squash and sauté for a few minutes. Turn down heat if anything starts to stick.
Add stock or water, salt, pepper and orange juice. Bring to a simmer, reduce heat, cover and cook until squash is tender, about 30 minutes. Add cream or coconut milk if desired, remove from heat and carefully puree until smooth. Adjust seasoning and gently reheat if necessary (don’t allow to boil).
Suggestions
Easily make this recipe vegan by using oil instead of butter and coconut milk instead of cream.
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