Roasted Butternut Squash Cream Soup With Ginger Recipes

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

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.

CREAMY BUTTERNUT SQUASH SOUP WITH GINGER

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.

ROASTED BUTTERNUT SQUASH SOUP WITH GINGER

Steps:

• Preheat the oven to 400 degrees
• Cut the squash in half lengthwise and remove the seeds with a spoon
• Peel the apples and onions and cut them into eighths. I love this soft skin peeler from Zyliss - it's a $10 KilKenney Kitchen workhorse
• Place the squash flesh down on the baking sheet along with the apple and onion pieces. Add enough water to cover the bottom of the pan. If you are using the cubed squash (like the kind you can find at Trader Joes), combine the squash cubes with the apples & onions and a little water on a sheet pan
• Roast the squash, apples and onions until the all the vegetables are browned and really tender when tested with a fork - about 50 minutes (about 40 minutes if you are using the squash cubes)
• Let the squash cool until you can handle it. It should look soft and mushy in the skin
• While the squash is cooling, get the ginger ready. You will find fresh whole ginger in the produce section of most grocery stores. If you can't find it, substitute a 1/2 tsp of ground ginger powder
• Peel the ginger - here's a KilKenney Kitchen tip - Use the edge of a teaspoon to peel the skin off the ginger - it's fast and easy. Store the whole piece of ginger in a plastic bag in the freezer and you'll always have ginger ready to go
• Use a microplane (another inexpensive KilKenney Kitchen workhorse) to grate the fresh or frozen ginger- it's a breeze to grate and smells fabulous! If you don't have a microplane, just chop the ginger very fine with a sharp knife
• Once the squash has cooled, scrape the flesh out with a spoon and put it in a blender
• Add the roasted apples and onions, grated ginger, (or ginger powder) salt and maple syrup (or honey or sugar) to the blender
• Add 3 cups of the stock to the blender and blend on high until pureed. Add the remaining stock a little at a time until you get a smooth soup-like consistency
• Add the half & half to the blender and blend to combine. (omit the half & half if you prefer a dairy free soup)
• Pour the soup into a large stock pot and warm over medium heat until hot. Taste the soup and adjust the seasonings as needed. (Isn't this soup a gorgeous color?)
• Serve the soup plain or with a dollop of plain yogurt and enjoy!

ROASTED BUTTERNUT SQUASH SOUP WITH CHILI GINGER

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 SQUASH SOUP WITH GINGER

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.

SWEET ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
• Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
• Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

EASY ROASTED BUTTERNUT SQUASH SOUP WITH GINGER & COCONUT MILK

Steps:

• Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
• Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
• Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
• Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you're already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
• Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
• Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.