Butternut squash is a versatile vegetable that is plentiful in fiber, vitamins, and minerals. This soup is rich and creamy with undertones of ginger and garlic and an excellent use of this fall crop.
Prep Time
15 minutes
Cook Time
45 minutes
Serves
6-8
Ingredients
- 1 medium butternut squash
- 1 T extra virgin olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 inch ginger, peeled and chopped
- 1 tsp sea salt
- 1 medium potato
- 4 cups vegetable broth
- ½ tsp nutmeg
- ¼ tsp black pepper
- 2 tsp maple syrup (optional)
Steps
1
Preheat the oven to 375 F. Oil the bottom of a large glass baking dish with olive oil. Slice the butternut squash lengthwise. Place the squash cut side down on the prepared baking dish. Cook in the oven for approximately 30 minutes or until tender. A sharp knife should easily slide through the squash when it is done. Remove the squash from the oven and let it cool.
2
Meanwhile, heat the 1 tablespoon olive oil in a large pot over medium heat. Add the onions and saute for about 10 minutes or until translucent and beginning to carmelize.
3
While the onions are cooking, chop the potato into 1-inch cubes. Add the chopped potatoes to the onions and toss briefly.
4
Add the ginger to the onions and saute another 2 minutes. Add the garlic and saute for a minute, stirring so it does not burn.
5
Add the vegetable broth, nutmeg, and black pepper. Bring the soup to a gentle boil and cook for about 10 minutes or until the potatoes are very tender. Remove from the heat and let the mixture cool for a minute or two.
6
Scoop the squash out of the skin and place in a blender along with the potato mixture and blend until smooth. You may have to do this in two batches. Be careful when blending hot liquids.
7
Pour the soup back into the pot, add the maple syrup if desired and heat gently. Add additional salt and pepper to taste. Add a little more water or vegetable stock if the soup is too thick. Serve hot.
This soup is vegan, gluten free, and dairy free.
