Imagine a velvety, golden soup that captures the essence of autumn in every spoonful - our Butternut Squash Soup with Ginger is not just a recipe, it's a culinary experience that transforms simple ingredients into a magical, warming masterpiece. With its rich, creamy texture and the subtle kick of fresh ginger, this soup promises to transport you to a cozy kitchen filled with warmth and incredible flavors that will make your taste buds dance with delight!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel the butternut squash using a vegetable peeler and cut it into small cubes, roughly 1-inch in size. This will help it cook evenly and blend smoothly later.
- Next, chop the onion into small pieces. Set both the butternut squash and onion aside.
- Grate the fresh ginger using a microplane or a fine grater. You should have about 2 tablespoons of grated ginger. This will add a warm, spicy flavor to your soup.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about a minute until it shimmers slightly.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
- Once the onion is softened, add the grated ginger to the pot. Cook for an additional 1-2 minutes, stirring frequently, until the ginger is aromatic.
- Now, add the cubed butternut squash to the pot, stirring to combine it with the onion and ginger mixture. Cook for about 5 minutes, allowing the squash to absorb the flavors.
- Pour in the 4 cups of vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for approximately 20 minutes, or until the butternut squash is tender and easily pierced with a fork.
- After the squash is cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- Once blended to your desired consistency, return the soup to the pot (if using a countertop blender). Season with salt and pepper to taste, adjusting according to your preference.
- Heat the soup gently over low heat if necessary, stirring occasionally. Once warmed through, it is ready to serve.
- Serve the butternut squash soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your warm, comforting bowl of soup!
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, uniform color and no soft spots or blemishes.
- Knife skills matter: When cubing the squash, aim for uniform 1-inch pieces to ensure even cooking and blending.
- Fresh ginger is key: Use fresh ginger root for the most vibrant, spicy flavor - avoid pre-ground ginger if possible.
- Blending technique: Use an immersion blender for easier cleanup, or carefully transfer to a standard blender in batches.
- Consistency is crucial: If the soup is too thick, add a little more vegetable broth. If too thin, simmer uncovered to reduce.
- Optional garnishes: Consider topping with roasted pumpkin seeds, a swirl of cream, or fresh chopped herbs for extra visual appeal and flavor.
- Make ahead friendly: This soup freezes beautifully for up to 3 months, making it perfect for meal prep!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
