Gingered Butternut Squash Soup Recipe

Name: Gingered Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large Butternut Squash, Halved Lengthwise And Seeded; 1 Tablespoon Extra Virgin Olive Oil; 2 Tablespoons Unsalted Butter; 1 Large Onion, Cut Into 1/2 Inch Dice; 2 Large Carrots, Sliced Into Coins; 1 1 1/2 Inch Piece Of Ginger, Peeled And Finely Chopped; 6 cups Chicken Stock; 14 ounces, fluid Coconut Milk; 1/4 teaspoons Nutmeg; 1/8 teaspoons Cayenne Pepper; Kosher Salt; 1-1/2 Tablespoon Fresh Lemon Juice

Servings: persons

2 Large Butternut Squash, Halved Lengthwise And Seeded
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
1 Large Onion, Cut Into 1/2 Inch Dice
2 Large Carrots, Sliced Into Coins
1 1 1/2 Inch Piece Of Ginger, Peeled And Finely Chopped
6 cups Chicken Stock
14 ounces, fluid Coconut Milk
1/4 teaspoons Nutmeg
1/8 teaspoons Cayenne Pepper
Kosher Salt
1-1/2 Tablespoon Fresh Lemon Juice

1
Preheat the oven to 350u00b0F. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
2
In a large pot, melt the butter. Add the onion, carrots and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk, nutmeg, cayenne pepper and season with salt.
3
Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls.

1154

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Large Butternut Squash, Halved Lengthwise And Seeded, 1 Tablespoon Extra Virgin Olive Oil, 2 Tablespoons Unsalted Butter, 1 Large Onion, Cut Into 1/2 Inch Dice, and more.

Yes, Gingered Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Butternut Squash Soup

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