Ginger Butternut Squash Soup Recipes

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GINGERED BUTTERNUT SQUASH SOUP



Gingered Butternut Squash Soup image

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 9 servings (about 3 quarts).

Number Of Ingredients 12

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Steps:

  • Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

Nutrition Facts :

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

BUTTERNUT SQUASH GINGER SOUP RECIPE



Butternut Squash Ginger Soup Recipe image

This wonderfully warming butternut squash soup combines the flavor of ginger with sweetness of butternut squash in a smooth, delicious puree.

Provided by Molly Watson

Categories     Dinner     Lunch     Soup

Time 1h10m

Number Of Ingredients 9

4-pound butternut squash (or other winter squash )
3 tablespoons unsalted butter (or vegetable oil)
2 medium onions ( chopped )
1/2 teaspoon salt (plus more to taste)
Optional: 3 cloves garlic (minced)
1 tablespoon ginger (fresh grated)
1 teaspoon ground ginger
8 cups chicken broth (or vegetable broth)
Garnish: sour cream or crème fraîche (optional)

Steps:

  • Gather the ingredients.
  • Peel, half, seed, and cut the squash into 1/2- to 1-inch pieces. Set aside.
  • Melt the butter in a large heavy-duty pot over medium-high heat. Add the onions and salt. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
  • Add the garlic, if using, and cook, stirring frequently until fragrant, about 1 minute. Add the fresh ginger and the ground ginger, and stir until fragrant, about 1 minute more.
  • Add the squash and broth. Bring to a boil over high heat. Cover, reduce the heat to a simmer, and cook until the squash is very tender, about 20 minutes.
  • Transfer small batches of the soup mixture to a blender . Blend until completely smooth. Alternatively, use a handheld immersion blender. Be sure to blend the soup thoroughly so it is a true purée.
  • Return the soup to the pot. Adjust seasoning, if necessary. Serve the soup topped with dollops of sour cream or crème fraîche, if you like.

Nutrition Facts : Calories 207 kcal, Carbohydrate 37 g, Cholesterol 22 mg, Fiber 10 g, Protein 5 g, SaturatedFat 4 g, Sodium 1422 mg, Sugar 9 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

BUTTERNUT SQUASH SOUP WITH GINGER



Butternut Squash Soup with Ginger image

Butternut Squash Soup with Ginger

Categories     Soup/Stew     Ginger     Bake     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on 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, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
  • Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

BUTTERNUT SQUASH, POTATO AND GINGER SOUP



Butternut Squash, Potato and Ginger Soup image

Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons unsalted butter
1 cup chopped sweet onion
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of freshly grated nutmeg
1 clove garlic, minced
1 sprig fresh thyme, plus more leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup heavy cream, plus more for drizzling (optional)
Toasted pepitas, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  • Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

GINGER BUTTERNUT SQUASH SOUP



Ginger Butternut Squash Soup image

The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.

Provided by Lee Hock

Categories     Vegetable

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
1 large butternut squash, peeled seeded, and cubed
1 large oranges, juiced or 1/2 cup orange juice
4 -6 cups water
salt
pepper

Steps:

  • 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
  • 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
  • 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
  • 4. With an immersion blender, puree until it is completely smooth and creamy.
  • 5. Season with salt and pepper to taste. If it is too thick you may add more water.

ROASTED BUTTERNUT SQUASH SOUP WITH CHILI GINGER



Roasted Butternut Squash Soup with Chili Ginger image

Provided by Lorraine Pascale

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 medium butternut squash, about 2 pounds
1 clove garlic, unpeeled
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 large onion, peeled and finely diced
One 1-inch piece fresh ginger, peeled and finely grated
1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish
4 cups chicken or vegetable stock
Squeeze of lime juice
Coconut milk, to serve
Cilantro leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.
  • While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.
  • Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.
  • Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.
  • To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

BUTTERNUT AND GINGER SOUP



Butternut and ginger soup image

A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.

Provided by lenny_lennartz

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a large pot.
  • Add all the chopped vegetables. Stir-fry them until they start to brown.
  • Add the vegetable stock.
  • Simmer until all the vegetables are cooked and soft.
  • Blend.
  • Season as required.

GINGER SQUASH SOUP



Ginger Squash Soup image

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.-Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 7

3 cups chicken broth
2 packages (10 ounces each) frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup heavy whipping cream, whipped

Steps:

  • In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY BUTTERNUT SQUASH SOUP WITH GINGER



Creamy Butternut Squash Soup With Ginger image

I was intrigued by the addition of apple vinegar to "round out" the flavor profile of this soup. A couple tablespoons of decoratively swirled creme fraiche (or sour cream) & a sprinkling of toasted slivered almonds makes for an elegant presentation. Found in the Tribune's Food & Drink Weekly.

Provided by Busters friend

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs butternut squash
2 tablespoons butter
1 onion, chopped (about 1 cup)
3 garlic cloves, sliced
2 tablespoons gingerroot, minced fresh
6 cups water
2 teaspoons salt, more to taste
apple cider vinegar, to taste (about a tablespoon)
2 tablespoons creme fraiche (or sour cream) (optional)
1 tablespoon almonds, toasted & slivered

Steps:

  • Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
  • Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and 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.
  • 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 or ginger left behind.
  • Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
  • To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.

Nutrition Facts : Calories 139, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 820.5, Carbohydrate 25.1, Fiber 4.3, Sugar 5.1, Protein 2.5

BUTTERNUT SQUASH SOUP RECIPE BY TASTY



Butternut Squash Soup Recipe by Tasty image

If there's one thing you should be eating more of this fall, it's butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.

Provided by Merle O'Neal

Categories     Sides

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 teaspoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, peeled and cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Steps:

  • Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
  • Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  • Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
  • Cover and reduce the heat to low. Simmer for 25-30 minutes.
  • Remove the thyme stems and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Let cool for 2 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 56 grams, Fat 47 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams

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From foodandwine.com


JOANNA GAINES BUTTERNUT SQUASH RECIPE - THERESCIPES.INFO
Get Joanna Gaines Recipe For Butternut Squash Soup PNG ... new ms-sleepyhead.blogspot.com. Get Joanna Gaines Recipe For Butternut Squash Soup PNG. First of all, i used 2 squashes.cleaned and cut into 8 pieces.roasted them with olive oil, salt,and pepper and.First of all, i used 2 squashes.cleaned and cut into 8 pieces.roasted them with olive oil, …
From therecipes.info


GINGERED BUTTERNUT SQUASH SOUP WITH SPICY PECAN CREAM RECIPE
3/4 cup pecans (2 ounces) 2 tablespoons unsalted butter. 1 large onion, cut into 1/2-inch dice. 1 small fennel bulb—halved, cored and cut into 1/2-inch dice. One 1 …
From foodandwine.com


BUTTERNUT SQUASH SOUP RECIPES | BBC GOOD FOOD
14 Recipes. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash recipes. Showing items 1 to 14 of 14.
From bbcgoodfood.com


ROASTED BUTTERNUT GINGER SOUP - SAVOR THE BEST
2020-06-14 While the vegetables are roasting, prepare the remaining ingredients. Add 1 tablespoon of olive oil to a dutch oven or soup pot over medium-high heat, chop the garlic and add to the dutch oven or soup pot and sauté just until soft and fragrant. Remove and allow to cool, then transfer to a blender.
From savorthebest.com


BUTTERNUT SQUASH SOUP WITH GINGER - CREATE THE MOST ...
All cool recipes and cooking guide for Butternut Squash Soup With Ginger are provided here for you to discover and enjoy ... Peruvian Bean Soup Recipe Whole 30 Soup Recipe Beef Based Soup Recipes Recipe For Soup Base Broccoli And Cheddar Soup Recipe Chicken Golden Mushroom Soup Crock Pot Recipe Best Ever Soup Recipes Entree Soup Recipes Dinner …
From recipeshappy.com


GINGER BUTTERNUT SQUASH SOUP RECIPE – 5 INGREDIENTS, 30 ...
2013-01-09 Place the chopped onion in a large stock-pot with a splash of olive oil. Sauté over medium heat until translucent, about 5 minutes. Add the ginger and garlic and sauté for another 2 minutes. Drop in the butternut squash and then the vegetable stock. Increase heat to medium-high and boil for 20-30 minutes, or until squash is tender.
From brit.co


BUTTERNUT CARROT APPLE GINGER SOUP : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com


14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
2020-11-05 No dairy ingredients are required for this naturally thick and rich blended soup, but feel free to add a dollop of Greek yogurt or sour cream for extra creaminess. For extra-spicy ginger flavor, use a microplane to grate the fresh ginger root into the soup. 06 of 14.
From thespruceeats.com


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