I bought some pre-cut butternut squash from Costco and put it in the freezer because I wasn’t quite ready to make soup yet. I was ready this week! Buying it pre-cut saved a lot of time!
This recipe was really good; even Mr. G said it was good (even though I have only seen him eat a spoonful). Butternut squash is a fairly new vegetable to me. I believe I was first introduced to it while in South Africa a few years ago and now I wonder where it had been all of my life! It reminds me of sweet potato. This soup has been a great addition to my lunch this week.
Butternut Squash Soup with Ginger
Adapted from Bon Appetit, October 1998 via Epicurious
Approx. 1 1/2 lbs. pre-cut butternut squash
Extra virgin olive oil
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. ground ginger
1 tsp. ground cinnamon
Couple of dashes of cumin
2 cups low-sodium chicken broth
Salt & pepper to taste
1. Preheat oven to 375 degrees. Place squash on a baking sheet in a single layer. Drizzle with olive oil. Bake until squash is soft, about 20-25 minutes.
2. Transfer squash into a large pot and heat to medium-low. Add brown sugar, garlic, ginger, cinnamon, and cumin and stir. Cover with lid and heat for about 5 to 7 minutes.
3. Add broth and bring to a boil. Reduce heat to medium-low. Cover and simmer for about 10 minutes.
4. Puree soup in a blender. Return soup to pot and add salt and pepper to taste. Ladle into bowls.