Butternut Squash Soup

This is a great warming winter meal with some crusty bread. The fresh ginger gives it a nice spicy kick. Show more

Ready In: 1 hr 10 mins

Serves: 2-4

Ingredients

Advertisement

Directions

  1. Preheat oven to 450.
  2. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
  3. Roast the squash for 40-45 minutes or until it is very tender.
  4. Allow squash to cool.
  5. While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
  6. Add the broth, cover and simmer for 10 minutes.
  7. Scoop the cooled squash from the skin.
  8. Place half the squash and half the broth in a blender, puree until smooth.
  9. Repeat with the other half of the squash and broth.
  10. If needed, add water to achieve the desired consistency.
  11. Return the soup to the sauce pan and reheat.
  12. Salt and pepper to taste.
  13. If desired, garnish each serving with a spoonful of sour cream.
Show more

Most Helpful Review

For an even easier way to cook the squash, slice it in half lengthwise and place in a plastic bag, seeds and all, and cook in the microwave. Cooking time depends on the microwave itself. I'd say 10-15 minutes. When soft, remove the seeds with a spoon, then scoop out the squash. Fast, clean, and easy. The soup sounds delicious. See all activity

Did you Make This?

Tell us how it came out or how you tweaked it, add your photos, or get help.

Show Off

Dinner Daily Newsletter

Ever know exactly what to make after a hard day’s work? Us either. Take the guesswork out of dinner with these sure-fire meals, delivered right to your inbox.

Advertisement