This gingered butternut squash soup has no dairy and only contains a few ingredients; yet it’s so delicious and satisfying. My mother-in-law came up with this recipe, and it’s one that my entire family loves. If you can find pre-cut packaged fresh or frozen butternut squash, by all means, buy it! This is a great time-savor. If you’re using pre-cut packaged squash, the prep-time is only about 5 minutes. From start to finish, it about 35 minutes and serves 4-6 people.
Here is what you’ll need:
- 1/4 cup olive-oil
- 1 small onion, chopped
- 30 oz. (about 6 cups) butternut squash, cut into 1-inch cubes (if you can’t find pre-cut squash, cut up one large squash)
- 6 cups chicken stock
- 1 and 1/2 tbsp. minced fresh ginger
- 1/4 tsp. white pepper
- 1 tsp. salt (or salt to taste)
How to put it all together:
Add the olive oil to a large pot and heat over medium-high heat. Sauté the onions for 5 minutes until they are translucent.
Add the squash, stock, ginger, pepper and salt. Cover pot and bring to a boil. Turn the heat down to medium and cook for 25 minutes, or until the squash is nice and soft. Turn heat off.
Using a hand-held immersion blender, or a regular blender, blend the soup until silky smooth. Taste the soup. If you think it needs more salt, add a bit more. It all depends on how salty your stock is. Now you are ready to serve.
This is a delicious recipe and a family favourite. We also make it with pumpkin and sweet potato. When I lived in the US I was surprised that pumpkin is rarely used in cooking because it is a savoury staple in Australia. For a fantastic variation on this recipe, roast the squash (or pumpkin/sweet potato) in the oven first! Love your work Sarelle! You are my favourite cook!
Thank you so much Kathleen. We’ve made this recipe with classic pumpkin before. Butternut squash is readily available all year round over here. I’m going to try your suggestion and make this with sweet potato. That sounds lovely as well.
Roasting the squash in the oven is wonderful, as it brings out more of the sweetness. I like this recipe because it’s super fast and easy, and still very satisfying. 😊