An almost embarrasingly easy recipe for soup. But it is so delicious and worth the tiny amount of effort to prepare.
Easy Roast Butternut Squash Ginger Soup
1 T oil (any kind, I like olive)
1 butternut squash, ~ 5 pounds
2 T butter
1 onion, chopped (about a cup)
3 T fresh ginger, peeled and chopped
1 small sprig of rosemary
1 bay leaf
8 c chicken stock or vegetable stock
1/4 tsp curry powder
salt and pepper
Sour cream – for garnish
chopped chive or parsley – for garnish
Roasting the squash:
Preheat oven to 400 F. Meanwhile line a baking tray with foil and spread oil over surface. Wash and dry the squash and put on a cutting board. With a large knife, cut off the stem end, then halve. Use an ice cream scoop to remove the seeds*.
Place the squash cut side down on the prepared foil, bake for 45 minutes or until tender when pierced with a fork. Let cool until you can handle the squash. Scoop out flesh with a large spoon.
In a large soup pot
For the soup, in a large soup pot melt the butter and saute the onion and ginger until tender, about 10 minutes. Add the squash flesh, the rosemary, bay leaf, curry powder and chicken stock. Simmer for 30 minutes.
Remove bay leaf, and puree soup. If you have an immersion blender, remove the pot from the heat and puree in pulses to make a roughly blended soup. If you have a regular blender, ladle out 2 cups into a blender, put on the lid and cover the blender with a kitchen towel then puree for 10-30 seconds. Pour puree into a bowl or new pot and repeat until all the soup has been processed.
Taste for salt and pepper, serve with a dollop of sour cream and chives or parsley to each bowl.
- Add 3 T maple syrup or 1 T brown sugar, omit ginger
- Omit ginger and add 2 cloves of garlic
- Use thyme instead of rosemary, omit curry
- Add 10 C or broth and 1 C cooked barley or quinoa
- Use pumpkin instead of squash
Note: For pureed squash as a side dish, scrape out the squash into a bowl, add butter and salt and pepper and stir well with a fork and eat. Or, you can use the meat in a variety of other preparations, such as a casserole with pasta and breadcrumbs (and bacon), as a filling with ricotta for ravioli, in the dough for gnocci, or for soup – below.
You can use this method with any kind of squash, including pumpkin. I prefer cooking it cut side down as it ensures the meat stays tender and moist. If you want to have a glazed squash, you can turn it over after 30 minutes, add some butter, brown sugar, salt and pepper and bake for the remaining 15 minutes or so until it is tender.
*You may save the seeds, wash well to remove the sticky strings, and roast in a 350 F oven until crispy, toss with salt and snack.