Butternut Squash Soup
Ingredients
- 1 large butternut squash
approx. 8 cups
- 1 yellow onion
- 2 large carrots
- 2 garlic cloves
- 2 T. fresh ginger pulp
- 3 T. butter
melted
- 1 T. Olive Oil
- 1 T. honey
- 1 T. brown sugar
- ½ t cinnamon
- 1 t. curry powder
- ¾ t. kosher salt
- 1 t. lemon juice
- ½ cup apple juice
- 2 cups vegetable stock
- ½ cup water
- 6 oz cream
- ½ cup pumpkin puree
Directions
- 1
Place butternut squash laying down on cutting board. Cut both ends off and discard. Cut the "neck" off and put aside. Using a chef’s knife or a peeler peel both ends of squash. With the round portion of the squash, place on the cutting board and cut down the center. Scoop out the seeds and goop. Dice squash into 1 inch dice. It needn’t be pretty or exact. If you prefer it, you can use the precut chunks from the grocery store, just make sure its fresh not frozen.
- 2
Peel and cut onion into medium dice. Next peel carrots and large dice them. The goal in size is similarity, not perfection. Peel two garlic cloves. Place butternut squash, onion, carrots, and garlic on a sheet pan.
- 3
Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt and lemon juice in a small bowl. Drizzle over butternut squash mixture and toss until everything is coated. Roast at 425 degrees for 25 minutes.
- 4
Meanwhile peel large piece of ginger, using a microplane grate ginger into a pulp.
- 5
Once cooked and cooled, spoon vegetables into blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.
- 6
Pour into large saucepan on medium heat. Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream. Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy.
Butternut Squash Soup
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About this Recipe
Craving a comforting bowl of warmth that’s bursting with flavor? This Butternut Squash Soup recipe delivers an incredibly delicious experience, perfect for chasing away the chill and satisfying your soul.
Why This Soup Works
This butternut squash soup stands out by layering rich, earthy flavors with a subtle sweetness and aromatic spice. The combination of sweet butternut squash, mellow carrots, and bright fresh ginger pulp creates a deep foundational taste, perfectly balanced by the warmth of cinnamon and curry powder. A touch of honey and brown sugar, alongside apple juice, naturally enhances the squash's inherent sweetness, making every spoonful complex and satisfying.
What to Expect
Prepare for a velvety smooth soup that wraps you in comfort. You'll savor a delicate balance of savory and sweet, with the fragrant warmth of ginger and a hint of spice from the curry powder and cinnamon. The cream and pumpkin puree contribute to a luxuriously smooth texture and a rich mouthfeel, making this soup feel both wholesome and indulgent. It's a truly warming and deeply flavorful experience, ideal for a cozy meal.
Customization & Variations
To lighten the soup, you could substitute coconut milk for the cream for a dairy-free option and a hint of tropical flavor. For an extra kick, a pinch more curry powder or a dash of cayenne pepper can be added. If you prefer less sweetness, you could reduce the honey and brown sugar to taste. For serving, consider a swirl of extra cream or a sprinkle of toasted pumpkin seeds for added texture.
Serving & Context
This Butternut Squash Soup is ideal as a comforting main course on a crisp evening or a sophisticated starter for a dinner gathering. Its rich, warming qualities make it a perfect partner to crusty bread or a light green salad.