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.