• Cooking Time:
  • Servings: 12 cups
  • Preparation Time:



  • 4 butternut squash (about 8 pounds total), halved lengthwise, seeded
  • 4 tablespoons cottonseed oil
  • 4 cups thinly sliced onion
  • 2 tablespoons golden brown sugar
  • 4 Tbsp. minced fresh ginger
  • 4 garlic cloves, coarsely chopped
  • 1 cinnamon stick
  • 10 cups (2- 1/2 quarts or more) cold vegetable broth or water
  • Salt and pepper to taste
  • chopped chives and parsley for garnish


  • 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 large heavy pot over medium-low heat. Add onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes.
  • Add squash and broth. Raise heat to max and bring to boil.
  • Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Cool.
  • Working in batches, puree soup in blender. Return soup to pot.
  • Season soup with salt and pepper. To serve, bring to simmer, thinning soup with more broth if necessary.
  • Ladle into bowls. Garnish with a swirl of chopped chives or parsley.

Categories: Misc. Soup/Stew  Soup  Stove  Vegetable 
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