Week 43: Ginger Butternut Squash Soup

Ingredients:

• 1 butternut squash
• 1 shallot, chopped
• 5 cloves garlic, chopped
• 1 cup water
• 1 Tbsp chicken better than bouillon stock (Could use veggie stock instead of the water and bouillon)
• 1 tsp fresh grated ginger
• salt and pepper to taste

Steps:

1. I roasted my butternut squash by rubbing it with olive oil and salt and roasting at 375 F for 30-40 minutes. I roasted the squash the day before and put it in the fridge. (Note: I don't think the taste would be affected much if you didn't roast it first. Just peel and slice the squash and cooked it in the broth until tender).
2. Saute shallot and garlic until golden brown.
3. Add the squash to the pot.
4. Mix the stock with the water and add it to the pot.
5. Bring to a boil, then turn down to a simmer.
6. Add the salt, pepper and ginger.
7. If using roasted squash simmer for about 10-15 minutes. If using fresh squash, simmer for 30 minutes or until tender.
8. Using an immersion blender, blend until smooth.

 
Advertisement