Ginger Butternut Squash Soup
"The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger."
photo by Lee Hock
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 small onion, chopped
- 1 tablespoon fresh ginger, chopped
- 2 garlic cloves, chopped
- 1 large butternut squash, peeled seeded, and cubed
- 1 large oranges, juiced or 1/2 cup orange juice
- 4 -6 cups water
- salt
- pepper
directions
- 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
- 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
- 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
- 4. With an immersion blender, puree until it is completely smooth and creamy.
- 5. Season with salt and pepper to taste. If it is too thick you may add more water.
Questions & Replies
-
How does the orange juice affect this soup? I'm worried.
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RECIPE SUBMITTED BY
Eating good food is very important to me.
I think for me cooking comes naturally, as with all the women in my family. I started with baking when I was a teenager. It was an outlet for me to escape the angst I was having, it was therapeutic. I have always been very creative with writing, art, fashion, etc., this was the first time I was realizing that baking, specifically cake decorating could be creative too. When I started college at an interior design school, I was baking so much, that everyone was pushing me to go to culinary school instead. So I left after one semester to pursue my passion. I went to culinary school in a pastry chef program. After taking a required basic food prep course, I realized that I also love to cook.
Although I am not working as a chef right now, I am still a chef through and through. I love to plan menus, peruse cookbooks, and most of all slave in the kitchen. I have been blessed with the best supportive husband. And, I am a stay at home mom of 2 amazing boys, 10 months, and 2 1/2 yrs. With all that said my passion is to entertain family and friends. I will cook these huge meals, with several courses.
Before I had children I would spend days in the kitchen preparing these fabulous meals. Now I don't have the time, so I try cook simple and delicious food. I always try to buy organic produce and use the best quality ingredients.
I love everything about food and cooking (except the cleaning up part), even walking aimlessly around grocery stores is entertaining for me.
I also enjoy eating at restaurants. From dump to upscale, I am always drawing inspirations for my cooking when I dine out.
