Gingery Butternut Squash SoupPosted: December 20, 2010
To call winter the season for soup would be a considerable understatement…
Long days and cold nights certainly require a warm, easy, and comforting dinner, and if soup doesn’t possess those qualities, I don’t know what does!
Butternut squash is one of my favorite things to build a soup with – naturally low in fat and high in vitamin A, C, and potassium, it’s easily whipped until smooth as a velvety soup base.
I’ve made quite a few squash soups before, but this time around, I wanted to experiment with a flavor variation in the form of fresh ginger.
It had the potential to be divine, but it also had the potential to be disgusting…
Thankfully, it turned out to be a delicious risk!
Gingery Butternut Squash Soup
Vegan, serves four
- 1 medium butternut squash
- 1/4 cup minced fresh ginger
- 1/3 sweet onion, diced
- 1 cup vegetable broth
- 1/2 cup almond milk
- 1 teaspoon salt
- drizzle of olive oil
- Preheat oven to 400 degrees.
- Cut squash into four quarters. Remove strings and seeds (set aside seeds for roasting as a garnish if so desired). Coat fleshy sides with olive oil and lay skin-down in a baking pan; cover with tin foil and bake for 1 hour or until squash is easily punctured with a knife.
- If you chose to roast the seeds as a garnish, toss them with a few drops of olive oil and a pinch of garlic salt. Arrange them on a cookie sheet or in a miniature loaf pan and pop them into the oven alongside the roasting squash for 4-8 minutes or until lightly browned and crispy.
- Warm the drizzle of olive oil in a small pan while dicing the onion; sauté’ for 3-5 minutes.
- Skin and mince the fresh ginger.
- Once the squash quarters have cooled to the touch, remove the skin and cut them into small chunks.
- Drop squash, onion, ginger, broth, and almond milk into a food processor and blend on low speed until smooth.
- Transfer to a medium pot and heat over low heat, stirring in the salt as the soup simmers for 10 to 15 minutes.
- Serve warm! Garnish with vegan sour cream (or Greek yogurt as I did) and roasted squash seeds.
The ginger flavor was ever so subtle – for a bolder taste, consider increasing the amount used to 1/3 or even 1/2 cup. I, however, enjoyed the ginger as just a slight undertone.
PS – check out this post from March 2010 for my first experience with butternut soup. Not only is today’s soup a far cry from a microwaved bowl of V8 in my dorm, but I can’t believe how my blog has progressed since then! On that note, stay tuned for a rambling verbose yet insightful writing-themed post this evening!
What is your favorite soup ingredient? Also, if you have a blog, how has yours changed from when you first started writing? I’d love to see links to your first-ever posts, by the way 😉