|Nutritional Guidelines (per serving)|
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.