Butternut Squash Soup

Tess Pennington | Comments (3) | Reader Views (3351)

Looking for a new take on the traditional Thanksgiving recipes? You need not look any further! #ReadyNutrition

Another crowd-pleasing appetizer is this creamy butternut squash. The smooth texture of the soup mixed with the surprising taste of ginger will have your guests asking for seconds, so you might want to double the recipe!

Butternut Squash Soup

  • 2 butternut squash, halved, seeded
  • 1 onion
  • 3 garlic
  • 5 cups vegetable broth
  • 1 tablespoon ginger
  • Salt to taste

Instructions:

1. Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Bake at 375 degrees Fahrenheit for 45 minutes or until squash is soft. When squash has cooled down, cut it into cubes.

2. Over medium heat, use non-stick spray and coat the bottom of a large pot, add the onion and cook until it softens about 5 minutes. Add the garlic and cook another 3 minutes. Add the diced squash, water and ginger, salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.

3. Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash left behind.

4. Heat the soup through once more and season to taste, adding salt if necessary.

5. To serve, ladle the soup into wide bowls and serve with crunchy bread.

This article was published at Ready Nutrition on Nov 19, 2012

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3 thoughts on “Butternut Squash Soup”

  1. Honestly, either way is fine; but if you plan on dehydrating the squash, shredding may be the best route, so that there is an even dehydration time.

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