Butternut Squash Soup
This butternut squash soup recipe is full of flavor with butternut squash, carrots and ginger. It's incredibly delicious and warms you up.
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.