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Butternut Squash and Ginger Soup
Created by: Howcan Team
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Toasted pumpkin seeds for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the cubed butternut squash, vegetable broth, ground cinnamon, and ground nutmeg to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the butternut squash is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- Season the soup with salt and pepper to taste. If using heavy cream, stir it in at this point.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
- Serve the soup hot, garnished with toasted pumpkin seeds if desired.
Butternut squash and ginger soup is a classic autumn dish that has been enjoyed for centuries. The combination of sweet butternut squash and spicy ginger creates a comforting and flavorful soup that has stood the test of time. This dish has its roots in traditional American and European cuisine, with variations found in regions such as New England and the UK. Renowned chefs like Ina Garten and Jamie Oliver have popularized their own versions of this soup, adding their unique twists to the recipe. The best versions of this dish can be found in farm-to-table restaurants that source fresh, local ingredients to create a rich and velvety soup. To make the best butternut squash and ginger soup, it's crucial to use ripe, flavorful butternut squash and fresh ginger. Some alternative methods for making this dish include adding coconut milk for a creamy texture or roasting the squash before blending it into the soup for added depth of flavor. Whether enjoyed as a starter or a main course, this soup is a delightful way to savor the flavors of fall.
60 min
6
180 calories
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