1 hr 55 mins
1 hr 30 mins
This is an adaptation of a recipe from a friend's mother. In Romania I use turban squash but in the U.S. I think that acorn or butternut would be the best choices. If you would like it to be spicier use some hot pepper paste like Tunisian harissa. This is the way that I usually make it but I wanted to present the simplest version first. Perfect for Thanksgiving.
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Units: US | Metric
- 1Cut the squashes in half and remove seeds.
- 2Roast squashes in a 325 oven for about 45 minutes, or until soft.
- 3Remove squash from the oven and let cool.
- 4When cool, scoop out the insides and mash until smooth with a potato masher.
- 5In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown. Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
- 6Add the stock and the squash mash. Mix thoroughly so that the squash is evenly distributed.
- 7Bring to boil and add the ginger. Reduce heat and simmer for a half hour or until it is thick and smooth.
- 8Add milk, salt and pepper, and hot pepper paste. Cook for about 3 minutes more.
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Nutritional Facts for Gingery Squash Soup
Serving Size: 1 (355 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 298.3
- Calories from Fat 93
- Total Fat 10.4 g
- Saturated Fat 3.8 g
- Cholesterol 18.5 mg
- Sodium 193.7 mg
- Total Carbohydrate 49.9 g
- Dietary Fiber 8.0 g
- Sugars 9.8 g
- Protein 7.6 g
The following items or measurements are not included: