Description
A recipe a friend gave me, that I’ve used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Ingredients
- ½ medium butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound carrots – peeled and diced
- 3 cloves garlic, crushed or to taste
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 4 cups water
- salt and pepper to taste
- 1 pinch ground cinnamon
- ¼ cup heavy cream (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half
- and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes
- or until softened. Allow to cool
- then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic
- and cook
- stirring until onion is translucent. Pour in the water
- and add squash
- carrots and ginger. Bring to a boil
- and cook for at least 20 minutes
- or until carrots and ginger are tender.
- Puree the mixture in the blender
- or using an immersion blender. Add boiling water if necessary to thin
- but bear in mind this is meant to be a thick creamy soup. Return soup to the pan
- and heat through. Season with salt
- pepper and cinnamon.
- Ladle into serving bowls
- and pour a thin swirl of cream over the top as a garnish if desired.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4