Soup is always great in the fall, and this butternut squash soup recipe is especially nice because it takes advantage of a tasty, in-season vegetable.
One thing I like about this recipe is that it’s so easy to make, and it uses ingredients I almost always have on hand. My favorite part is the ginger… for some reason, I find that fresh ginger just feels super energizing. So for me, this butternut squash soup recipe is great way to make up for the slight down that comes with dark, fall days.
This recipe for butternut squash soup is also great because it’s easy to tweak. You can add spices or vegetables to suit your taste, but the basic instructions stay the same.
Roasted Butternut Squash Soup
Preparation Time: 20m Cooking Time: 1h0m Total Time: 1h20m
1 butternut squash
1 tbsp butter
2 celery stalks, diced
2 carrots, diced
1 medium or large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, minced
4 cups chicken stock
salt and pepper, to taste
Preheat the oven to 375F.
Cut the butternut squash in half, lengthwise, and remove the seeds and strings. Place the squash halves cut-part down on a baking sheet, and add a bit of water. Bake for 45 minutes, until the insides are soft and you can scoop them out.
In a large pot, melt the butter over medium heat.
Add the celery, carrot, onion, garlic and ginger and saute until the onion is soft and translucent.
Scoop the butternut squash flesh into the soup pot, and add the chicken stock.
Season with salt and pepper, then simmer for 5 minutes.
Puree the soup, and serve.
An immersion blender is the easiest way to puree.
You can also use a blender, but be careful. You should never fill the container more than half full, and you need to vent steam regularly to prevent the lid from flying off and spilling hot soup everywhere.
I like to make roasted butternut squash soup, but you could just as easily microwave the squash halves, or even peel and cube the squash and then boil it in the chicken stock. I just find roasting easier.
This butternut squash soup recipe definitely has a distinct ginger flavor. If you don’t like ginger, try other spices, like nutmeg or rosemary.
If you prefer a vegetarian soup, just replace the chicken stock with vegetable stock.
This recipe is a great way to use up leftover roasted vegetables, if you have any. Just toss them in before you puree the soup – and make sure that if they’re seasoned, it’ll go well with the seasonings in the soup.
If you want an extra pretty dish, you can try swirling in some yogurt or cream and then garnish the soup with a little sprig of parsley.