Ginger-Butternut Squash Soup
- Cooking Time: 90
- Servings: 6
- Preparation Time: 10
- 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.