This recipe evolved from my need for butternut squash soup. I went to a friend's house with all the ingredients to make us lunch and realized that his kitchen's contents did not include a vegetable peeler. After the shock wore off, I was able to improvise. I guess I should thank my friend for slacking in the kitchen accessories department, since it resulted in a delicious soup, but in reality he will be receiving a special Groundhog Day present. I bet you can guess what it is.
for a dairy-free or vegan meal, omit heavy cream and garnish with a sprinkle of brown sugar
- 2 butternut squashes, halved and cut into large chunks for roasting
- olive oil for roasting
- salt and pepper
- olive oil for sautéing
- 3 cloves garlic
- 1 onion
- 1 1/2-inch chunk fresh ginger, grated
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp dried thyme leaves
- salt and pepper
- 4 cups water
- heavy cream for garnish (optional)
- Preheat oven to 450 degrees.
- Place squash chunks, flesh side up, in baking dish(es). Drizzle with a good amount of olive oil and coat with salt and pepper.
- Bake at 450 degrees for 70-80 minutes. Check for doneness with a fork - squash should be soft.
- When squash are almost done, heat olive oil over medium-low heat in a large stockpot.
- Sauté onion, garlic, and fresh ginger for 3-4 minutes, until onion is translucent.
- Scoop squash from its skin and add to stockpot.
- Add ground ginger, cinnamon, thyme, salt, pepper, and water. Simmer over low heat for 15-20 minutes.
- Remove from heat. Mash with potato masher (for a chunkier soup) or blend with immersion blender (for a creamier consistency).
- Dish into individual bowls and top with a splash of heavy cream or sprinkle of brown sugar, if desired.