Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, savory butternut squash soup with fresh ginger. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. More butternut squash recipes: Butternut Squash Pizza, Butternut Squash Crostini, and Stuffed Shells with It's easy to prepare, and the sweet and savory qualities of the butternut squash shine. A bit of fresh ginger balanced with the kick of ground ginger turn sweet and rich squash soup into much more than the sum of its parts.
Savory Butternut Squash Soup with Fresh Ginger is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Savory Butternut Squash Soup with Fresh Ginger is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have savory butternut squash soup with fresh ginger using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Savory Butternut Squash Soup with Fresh Ginger:
- Make ready 2 butternut squash
- Prepare 1 tbsp fresh ginger
- Prepare 1 tbsp brown sugar
- Prepare 4 clove garlic, roasted
- Prepare 1 granny smith apple
- Make ready 6 cup chicken stock
- Get 1 tsp cinnamon
- Prepare 1 1/2 cup chopped parsley
Easily converts into vegan by replacing brown sugar with maple syrup and using cream of coconut instead a dairy cream. - METHOD - Peel and roughly dice medium size fresh butternut squash. Place in the saucepan and add cold water. The combination of ginger and butternut squash is delicious and addictive. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish.
Instructions to make Savory Butternut Squash Soup with Fresh Ginger:
- Preheat oven to 375°. Cut squash in half lengthwise, scooping out seeds (set aside).
- Add seeds around squash on a baking dish. Bake squash, 50 minutes or until tender.
- Remove squash and spread seeds out along with garlic cloves. Sprinkle with kosher salt and return to oven. 10 minutes.
- Scoop out squash and place in a large stock pot along with roasted garlic, cinnamon, brown sugar, and diced ginger.
- Add chicken stock and place pot over medium high heat, and bring just to a boil. Then reduce heat to low.
- Using a hand blender or other blending device, puree the ingredients until smooth.
If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted. An easy recipe for comforting & delicious Vegan Butternut Squash Soup: sweet fresh ginger adds sweetness & spice, sweet potato makes it velvety Cutting the peel from the butternut squash is the most challenging part of making this soup. The trick to peeling these big, awkward squashes is to cut. A great, nourishing, creamy vegan Butternut Ginger Soup that's perfect for crisp weather or days when you don't feel like cooking anything elaborate. Making this soup in the Instant Pot makes it quick and easy and adds a depth of flavor to this classic comfort dish.
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