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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pureed Winter Squash Soup With Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions