Ginger Butternut Squash Soup
Ginger butternut squash soup is a true autumn favorite, combining the natural sweetness of butternut squash with the spicy flavor of ginger. Imagine the aroma of freshly cooked, silky soup filling the kitchen, while the toasted pumpkin seeds add a pleasant crunch when served. One of the secrets to preparing this is to cook the butternut squash slowly until tender, so the flavors blend together even better. With this recipe, you are guaranteed to make a light and nutritious butternut squash soup at home!
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Ingredients for this recipe
Servings: 4
600
g
Butternut Squash
1
Onion
2
cloves
Garlic
10
g
Fresh Ginger
30
g
Butter
800
ml
Vegetable Broth
150
ml
Heavy Cream
5
g
Salt
2
g
Black Pepper
1
g
Nutmeg
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Preparation Steps
1
Peel, seed, and dice the butternut squash into small cubes.
2
Finely chop the onion and garlic.
3
Peel and grate the fresh ginger.
4
In a pot, melt the butter over medium heat. Sauté the onion and garlic until translucent.
5
Add the butternut squash and grated ginger, and sauté for a few minutes to allow the flavors to meld.
6
Pour in the vegetable broth and cook over medium heat for 20-25 minutes, or until the butternut squash is completely tender.
7
Add salt, pepper, and nutmeg, and cook for another 5 minutes.
8
Use an immersion blender to purée the soup until completely smooth.
9
Pour in the heavy cream, mix well, and simmer for another 2-3 minutes over low heat.
10
Before serving, let it cool slightly, then garnish with fresh cilantro or toasted pumpkin seeds.
