Ginger, although pungent, can enhance a complimentary flavor in just the right way. It’s subtle kiss in this butternut squash soup elevates the flavor from a traditional version. While it may sound fancy, this soup is simple because it only involves a handful of ingredients. I followed Mark Bittman’s recipe from How to Cook Everything, but you could try this variation, which is available online, or this version from Epicurious.
Roasting the butternut squash first gives a fuller flavor profile to the soup. Because I struggled so hard trying to cut these massive suckers in half, I’ll probably just use precut butternut squash like from Trader Joe’s. That, or take our knives to the sharpener.
After roasting the squash with some butter, you simply scoop out the softened squash “meat”, sauté it with onions and a little salt and pepper. Add in the fresh grated ginger, chicken stock and water, and bring to a simmer. You could most certainly leave the ginger out, and maybe add some garlic instead, but I challenge you to test your comfort zone!
One the chunky soup has cooled a little bit, ladle it into a blender or use an immersion blender to puree it until it’s silky smooth. Your house will be filled with the fragrance of this soup….you’re welcome.
I topped my soup with a dash of half-and-half for an extra creaminess and then dunked a crispy grilled cheese into it. This soup would also be a lovely holiday party appetizer, served in small glasses for sipping. Experiment with topping toasted pumpkin seeds, cinnamon, mascarpone, or whatever you can think up!
Love food. Love self. Love life.