Currently Cooking: Ginger Butternut Soup
Soup Season is here! It’s time to start getting creative with your vegetables and make some tasty soup to get you through these chilly days. First up, we’d like to share a classic with you: Ginger Butternut Soup. The recipe below was adapted from a Bon Appétit recipe that you can find here.
1 medium butternut squash (about 2 pounds), halved lengthwise, seeded*
1 Tablespoon olive oil
1 large onion, chopped*
1 Tablespoon maple syrup
1 Tablespoon fresh ginger, grated*
2 garlic cloves, grated*
1/2 cinnamon stick
4 cups chicken or vegetable broth
Salt & Pepper to taste
Preheat oven to 375°F. Place squash, cut side down, on lightly oiled parchment paper on a baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat. Mix in onion, maple syrup, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes. Add squash and chicken broth. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
Let cool slightly then purée soup with an immersion blender. Season soup with salt and pepper. Bring soup back to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley, pepitas, sour cream or any other tasty toppings and serve. The soup can be prepared 1 day ahead and kept in the refrigerator, or further in advance and frozen.
*Grown here on the farm!