• Cooking Time: 90
  • Servings: 6
  • Preparation Time: 10


You'll find squash soup recipes like this one all over the place. This happens to be one I've put together out of a need to use up a butternut squash and a knob of ginger. The earthy sweetness of the squash and the pungent zing of the ginger just work well together, I think.


  • 1 medium-large butternut squash, halved and seeded
  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, roughly chopped
  • 3 oz fresh ginger, peeled and thinly sliced
  • 1-2 tsp brown sugar
  • 3-4 cups chicken stock
  • Salt and freshly cracked black pepper, to taste


  • Preheat oven to 350 degrees. Lightly oil a rimmed baking sheet. Place squash cut-side down on sheet and bake until soft, about 1 hour. Remove squash to cutting board, slip out of skins (or use paring knife to peel the bits that are still stuck on), and cut into 2" chunks.
  • Place a large pot over medium-low heat and add oil. When oil is hot but not sizzling, add onions, garlic, ginger, brown sugar, and a pinch of salt. Stir constantly until sugar dissolves, about 1 minute. Reduce heat to low, cover, and sweat vegetables for 15 minutes, stirring occasionally to prevent burning.
  • Add squash and 3-4 cups chicken stock, depending on how much squash you have. Turn heat to high; bring to a boil, then drop the heat to low and simmer for 15 minutes.
  • Remove pot from heat. Using an immersion blender, puree the soup to a thick, creamy consistency. Return pot to low heat; allow to come to a simmer and stir to thoroughly combine. Season with salt and pepper to taste.
  • NOTES: I like ginger. A lot. I often add more than what it says here. Also, I like my squash soup on the thick side, almost puree consistency. If you want it thinner, add more chicken stock. Or vegetable stock, if you're staying vegetarian.
  • This soup lends itself to a variety of different add-ins. You could add in a teaspoon of cinnamon or curry powder. You can bump up the amount of brown sugar by another tablespoon or add a little maple syrup for a sweeter flavor. I'd recommend garnishing this soup with crystallized or candied ginger pieces.

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