Nothing better than a warm soup on a cold winter day. I have hooked into butternut squash soup since the time I started buying lunch at whole foods market during working days. In fall, they make one of the best butternut squash soup with apple. I have already posted a simple version of butternut squash soup (https://thefeastforall.com/2011/10/30/simple-butternut-squash-soup/). But I have been wanting to make this soup for a while. But while I was browsing through their website, I found a butternut squash soup with ginger. So I decided to make this fragrant ginger spiced soup. You can get a lot of different butternut squash soup recipes on their website.
- 3/4 lb butternut squash (after peeling and removing middle pith and seeds)
- cooking spray
- 2 teaspoons cooking oil
- 1 small red onion
- 1 teaspoon minced ginger
- 1 medium carrot chopped
- 1 teaspoon orange zest
- 3 cups vegetable stock
- 1/2 cup milk (whole milk will give a good taste, but I used 1% milk)
- salt to taste
- Preheat oven to 425 F
- Cut butternut squash into one inch cubes.
- Lightly add cooking spray to a cookie sheet and spread cut butternut squash and roast for about 30 minutes
- Meanwhile, chop onion into thin slices
- Add oil to a saucepan and add onion and ginger and saute for a few minutes, until onion is translucent
- Add carrots and roasted butternut squash to the sauce pan. Add vegetable stock and cover and cook for about 15 minutes.
- Let cool for a few minutes. Puree in a food processor.
- Return the pureed butternut squash soup to the saucepan and add milk and orange zest and heat until it start to bubble
- season with salt.
- Spoon soup into soup bowls and garnish with chopped parsley
- Yields: 2 bowls
Note: Regular milk can be replaced with unsweetened soy or almond milk.