Ginger Butternut Squash Soup
We are only one month into winter and I have already made this soup three times. The sweetness of the butternut squash is combined with ginger and fried shallots for the best Asian-inspired hearty soup. It tastes like it is filled with cream but is actually just pure vegetables. A simple, healthy dish that would be reason enough to buy a hand blender!
Serves 5-6 as a main course; 8-12 as a side dish (freezes beautifully)
- 1 large butternut squash
- 1 large onion
- 2 carrots, peeled and chopped
- 4 stalks of celery chopped
- 3-4 tablespoons ginger peeled and chopped
- 1-2 cloves of garlic or 1 teaspoon of garlic powder
- 5-6 cups chicken or vegetable stock
- Preheat your oven to 425 degrees.
- First, cut your butternut squash into fourths and scoop out the inside seeds. Peel/cut off the hard shell of the butternut squash so you are just left with the bright orange parts. You can also find now in the store pre-cut butternut squash!
- Discard seeds and shell and chop the squash roughly into 1 inch squares.
- Place in a single layer onto a lined baking sheet. Coat with 2 tablespoons of shallot oil and place in preheated oven for 15 -20 minutes or until tender.
- While the squash is roasting, pour 1 tablespoon of shallot oil in a large pot on medium-high heat. Toss in all soup ingredients and stir until translucent and beginning to brown, about 7-10 minutes.
- Pour in chicken or vegetable stock and bring to boil. Bring heat down to low and let simmer for 15-20 minutes.
- Add in roasted butternut squash and let simmer for 3-4 minutes.
- Take an immersion blender and blend soup on high until completely creamy. Alternatively you can also pour the hot soup into a blender.
- Drizzle a small amount of shallot oil (1 teaspoon per serving), shallot crisps, and cilantro right before serving. Enjoy!