Ginger Butternut Squash Soup

I have tried to make butternut squash soup before and utterly failed. So with winter coming fast, I wanted to give this soup one more go at it. This time I had success! The ginger and lemon really give the squash and sweet potatoes a lift and great fragrance.

Here goes!

20111213-084848.jpg
You’ll need:

One medium sized butternut squash
One clove of garlic
One large thumb sized piece of fresh ginger
2 cans of chicken broth (vegetarians and vegans can sub vegetable broth)
2 sweet potatoes
1 lemon
Olive oil
Kosher salt
Fresh Parmigiano, parsley and black pepper to top if you want

20111213-085101.jpg
Cut the butternut squash in half. Takes a little elbow grease when it’s raw.

20111213-085152.jpg
Place the butternut squash and sliced sweet potatoes flesh side down on a baking sheet covered in foil and drizzled with olive oil. Slice the top off of a fresh clove of garlic and put it all in the oven at 350 degrees for about 30min.

20111213-085514.jpg
Meanwhile, peel and grate your fresh ginger. Set aside.

20111213-085358.jpg
Once the butternut squash and sweet potatoes are soft enough, scoop out the flesh from the skins and place into a food processor or blender. Discard the seeds and stringy part of the butternut squash.

20111213-085709.jpg
The garlic will look like this when it’s ready.

20111213-085810.jpg
Place some ginger and garlic into the blender with the sweet potatoes and butternut squash. Also, add chicken broth to help everything mix up evenly. It may take a few batches to get everything mixed up properly. Sprinkle a little kosher salt in each batch.

20111213-085954.jpg
Once blended, place into a large pot. Squeeze fresh lemon juice in and stir. I used the whole lemon, use to your taste. Let simmer for 10-15min. This will help the flavors blend and heat the soup back up. I added a half can of water at this step because the soup was pretty thick, this is optimal depending on how you like it.

20111213-090106.jpg
Serve hot. I topped my soup with Parmigiano, parsley and some black pepper. This will keep for up to a week in the fridge. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 30 other followers

%d bloggers like this: