Seasonal Sunday is back in action! And staying in step with my soup season ecstatics I now present you with a simply sweet and smoothly spicy winter soup: The Gingered Butternut Squash Soup.
Not only will this soup warm your insides but it works quite delightfully to clear the sinuses as well!
You will need a large saucepan and a food processor to complete this recipe.
Gingered Butternut Squash Soup
- 2lb Butternut Squash, skinned, seeded, and chopped
- 1/3 cup Fresh Ginger, skinned and grated
- 2 tbsp Unsalted Butter
- 1 medium Vidalia Onion
- 1 large Carrot, diced
- 3 Cloves Garlic, minced
- 4 Cups Chicken Stock, canned or Homemade Recipe Here
- 1/4 tsp Garlic Powder
- Sea Salt and Fresh Cracked Black Pepper, to taste
*After you have prepped all your ingredients, melt the butter in a large saucepan over medium heat. Add the onion and carrot and let cook for 5 minutes, stirring frequently.
*Once onions and carrots are soft, add the ginger and garlic and cook for an additional 1 minute. Next, add the butternut squash and chicken stock and increase heat to high. Bring to a boil for 2 minutes before reducing heat to medium-low. Simmer for 25 minutes, stirring occasionally.
*Next, carefully ladle the soup in batches into your food processor, and pulse until well-blended and smooth. Return to saucepan and reheat if necessary. Salt and pepper to taste.
*To Serve: Ladle into bowls and lightly drizzle with a tsp or so of heavy cream or plain yogurt. Serve hot with a hearty baguette for dipping. I complimented mine with some warm homemade potato and onion bread.
This soup is yet another reason to love the cold; or go wild and mix up a hot meal by serving this soup for starters, chilled ala gazpacho-style.