Make Butternut Squash Soup
This soup is so easy to make, and takes a very short time. Enjoy this any time of the year, as it can be served cold or hot, depending on the season. It is healthy and goes with any meal.
Ingredients
- Squash, cut in one-inch chunks
- 1 onion, diced
- Chicken stock (enough for soup)
- Fresh ginger, peeled and sliced in large chunks
- Garlic
- 1/4-1/2 cup heavy cream
- Salt and pepper to taste
Steps
- Peel the squash with a veggie peeler, split in half and remove the seeds. Cut into manageable squares.
- Sauté 1 onion in olive oil. Add the squash and stir.
- Add peeled fresh ginger, garlic and stir. then add the stock and bring to a boil.
- Lower to simmer and cook until the squash is tender. Add salt and pepper to taste.
- Puree in batches in the blender.
- Add heavy cream until you have a taste and consistency you like. Serve hot or cold.
- Finished.
Tips
- You can substitute curry powder for the ginger.
- Try to make this with buttermilk instead of cream, if you'd want.
- Add sour cream at the end for a change of taste, if you'd want.
- Serve cold and add a dollop of sour cream in the center. It looks as good as it tastes.
- Sprinkle some chopped peanuts or toasted pecans and add a bit of hot chili on top.
Related Articles
- Make Vegan Hot and Sour Soup
- Prepare a Butternut Squash for Cooking
- Cook Acorn Squash
- Make Ginger Garlic Soup
Sources and Citations
- flickrSource of recipe. Used with permission.
