Gingery Squash Soup

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“This is an adaptation of a recipe from a friend's mother. In Romania I use turban squash but in the U.S. I think that acorn or butternut would be the best choices. If you would like it to be spicier use some hot pepper paste like Tunisian harissa. This is the way that I usually make it but I wanted to present the simplest version first. Perfect for Thanksgiving.”
1hr 55mins

Ingredients Nutrition


  1. Cut the squashes in half and remove seeds.
  2. Roast squashes in a 325 oven for about 45 minutes, or until soft.
  3. Remove squash from the oven and let cool.
  4. When cool, scoop out the insides and mash until smooth with a potato masher.
  5. In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown. Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
  6. Add the stock and the squash mash. Mix thoroughly so that the squash is evenly distributed.
  7. Bring to boil and add the ginger. Reduce heat and simmer for a half hour or until it is thick and smooth.
  8. Add milk, salt and pepper, and hot pepper paste. Cook for about 3 minutes more.
  9. Serve.

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