Pureed Winter Squash Soup With Ginger Recipe

Name: Pureed Winter Squash Soup With Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or rice bran oil; 1 medium onion, chopped; 1 carrot, diced; 2 pounds peeled winter squash, like butternut or kabocha; 2 garlic cloves, minced; 1 tablespoon minced ginger; 6 1/2 cups water, chicken stock or vegetable stock; ⅓ cup rice; Salt and freshly ground pepper; 1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth); Pinch of freshly grated nutmeg; 1/2 lime; 4 to 6 tablespoons plain yogurt

Servings: persons

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
⅓ cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

1
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot.
2
Cook, stirring, until the vegetables are tender, about 5 minutes.
3
Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
4
Add the water or stock, the rice and salt to taste and bring to a boil.
5
Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
6
Using a hand blender, or in batches in a regular blender, puree the soup.
7
If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid.
8
Return to the pot and heat through.
9
Stir in the ginger juice, taste and season with salt and pepper.
10
If desired, thin out with a little more water or stock
11
Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon.
12
Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

2498

kcal

Calories

203

Fat

Carbs

131

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 13 ingredients. The key ingredients include: 1 tablespoon canola or rice bran oil, 1 medium onion, chopped, 1 carrot, diced, 2 pounds peeled winter squash, like butternut or kabocha, and more.

Yes, Pureed Winter Squash Soup With Ginger 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.

Pureed Winter Squash Soup With Ginger

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