Savory Butternut Squash Soup with Fresh Ginger
Savory Butternut Squash Soup with Fresh Ginger

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, savory butternut squash soup with fresh ginger. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Savory Butternut Squash Soup with Fresh Ginger is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Savory Butternut Squash Soup with Fresh Ginger is something that I have loved my whole life.

Season with ginger, curry, cumin, sugar, salt, and pepper. Add the cubed squash and chicken or vegetable broth. Transfer small batches of the soup to a blender.

To begin with this particular recipe, we have to first prepare a few components. You can cook savory butternut squash soup with fresh ginger using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Savory Butternut Squash Soup with Fresh Ginger:
  1. Take 2 butternut squash
  2. Take 1 tbsp fresh ginger
  3. Make ready 1 tbsp brown sugar
  4. Prepare 4 clove garlic, roasted
  5. Get 1 granny smith apple
  6. Make ready 6 cup chicken stock
  7. Prepare 1 tsp cinnamon
  8. Get 1 1/2 cup chopped parsley

Add the ginger, squash, broth, salt and cayenne. Puree the soup, in batches if necessary, in a food processor until smooth; pour the soup back into the pot, or use an immersion blender in the pot. Place squash, cut side down, on baking sheet. A fall soup to remember, this healthy butternut squash soup is bursting with Moroccan flavors, roasted garlic, fresh ginger, a hint of goat cheese and all the best toppings!

Steps to make Savory Butternut Squash Soup with Fresh Ginger:
  1. Preheat oven to 375°. Cut squash in half lengthwise, scooping out seeds (set aside).
  2. Add seeds around squash on a baking dish. Bake squash, 50 minutes or until tender.
  3. Remove squash and spread seeds out along with garlic cloves. Sprinkle with kosher salt and return to oven. 10 minutes.
  4. Scoop out squash and place in a large stock pot along with roasted garlic, cinnamon, brown sugar, and diced ginger.
  5. Add chicken stock and place pot over medium high heat, and bring just to a boil. Then reduce heat to low.
  6. Using a hand blender or other blending device, puree the ingredients until smooth.

For so few ingredients, you may be surprised at this vegan butternut squash soup's depth of flavor. Fresh ginger adds sweetness and spice, nutmeg exhales a soft creamy scent, and sweet potato feels velvety smooth in your mouth. Serve it with Savory Scones or these Lavosh Crackers (also vegan) for a satisfying meal. Season with salt, pepper, and nutmeg. Cut each squash in half and discard seeds.

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