A bit of fresh ginger balanced with the kick of ground ginger turn sweet and rich squash soup into much more than the sum of its parts. I usually use butternut squash for this soup, but any winter squash will be just as tasty. It's a flavorful beginning to a bigger meal, or makes a light dinner with crusty bread and a fresh salad.s
- 4 pounds winter squash (1 large squash)
- 2 medium onions
- Optional: 3 cloves garlic
- 3 tablespoons butter (or vegetable oil)
- 1 tablespoon ginger (fresh, grated)
- 1 teaspoon ginger (ground)
- 1/2 teaspoon salt (plus more to taste)
- 8 cups chicken broth (or vegetable broth)
- Optional: sour cream or crème fraîche
- Halve, seed, peel and cube the squash. Set aside.
- Halve, peel and chop the onion. Peel and mince the garlic, if you're using it.
- Heat a large pot over medium-high heat. Add the butter or oil and onion. Sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until onion is soft, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 more minute.
- Add the squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until squash is very tender, about 20 minutes.
- Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch. If you have a hand-held immersion blender, you can use that instead, just be sure to blend the soup long enough and thoroughly enough so that the soup is well and truly smoothly puréed.
- Return the soup to the pot. Taste it. Add salt to taste, if needed. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||5 g|