|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 10g||36%|
|Total Sugars 9g|
|Vitamin C 47mg||237%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A bit of fresh ginger balanced with the kick of ground ginger turns sweet and rich squash soup into much more than the sum of its parts. Whereas many butternut squash soup recipes include cream, this version suggests just a dollop of sour cream or crème fraîche as a finishing touch. Blending the soup is what gives it a wonderful velvety texture.
Butternut squash is called for in this recipe, but any winter squash will be just as tasty. This soup is a flavorful beginning to a bigger meal or makes a nice light dinner with crusty bread and a fresh salad.
"Butternut squash soup is a favorite for cooler days when I’m craving something comforting, but not too heavy. Ginger provides warmth and a zing that contrasts well with the sweet squash and the soup can easily be adjusted to fit your palette. I love a dash of chili powder for an extra kick." —Kayla Hoang
4 pounds butternut squash, or other winter squash
3 tablespoons unsalted butter, or vegetable oil
2 medium onions, coarsely chopped
1/2 teaspoon salt, more to taste
3 cloves minced garlic, optional
1 tablespoon grated fresh ginger
1 teaspoon ground ginger
8 cups chicken broth, or vegetable broth
Sour cream, or crème fraîche, for garnish, optional
Gather the ingredients.
Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
Transfer small batches of the soup mixture to a blender. Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.
How to Store
- Butternut squash soup will keep for a few days in an airtight container in the fridge.
- For longer storage, freeze the cooled soup for up to a month. Defrost in the fridge before reheating and serving.
How do you thicken up butternut squash soup?
If you'd like a creamier butternut squash soup, add up to 1/2 cup of heavy cream or mix a big dollop of sour cream or crème fraîche directly into the soup. If your soup has too much liquid and you'd like it thicker, return the blended soup to the stove and simmer over low heat for several minutes, stirring often.