Soup is awesome. Butternut squash is awesome. Ginger is REALLY awesome. Obviously, I had no choice but to whip up a bath of this soup which just happens to combine all three.
I followed the recipe pretty closely– really the only things I did differently were to flavor the vegetables BEFORE roasting (which I think ought to be required and standard practice–but who asked me?), and quadrupling the ginger.
It’s worth taking a little stroll over to Recipes From a Pantry, as my quick visit there yielded a recipe for this butternut soup, plus butternut squash hummus AND butternut squash muffins. If I have to explain to you why that is awesome, you probably live in a place with no fall to speak of, and for that I truly pity you.
Creamy Ginger Butternut Soup
- 1 medium butternut squash (mine was about 2.5 lbs), peeled and chopped
- 1 large Vidalia onion, chopped
- 2-3 TBS vegetable oil
- 3.25 c vegetable stock (I am really into the unsalted stock- but it’s your blood pressure. Do as you will.)
- 15 cardamom pods, shelled
- 1.5 tsp ground ginger
- 3 inches fresh ginger, peeled and grated
- 1 c coconut milk
1. Preheat the oven to 350F. Combine in a large mixing bowl the chopped squash, onion, oil, cardamom, and ground ginger. Stir to make sure that the vegetables are all coated with oil and that spices are distributed. Throw the mixture onto a cookie pan or two– the vegetables can touch but should not be layered on top of one another. Roast until caramelized, which took me about 55 minutes. Stir once or twice throughout the roasting process to make sure everything gets cooked evenly.
2. When the vegetables are just about done, bring the stock to a boil in a large pot. Reduce the heat to a simmer, add the fresh ginger and then the caramelized vegetables. Let this mixture simmer for about 10 minutes– its done when the squash and broth both have awesome, gingery flavor.
3. Puree the broth and squash with whatever means you’ve got: an electric mixer if that’s all you have, a food processor if you’re lucky, or an immersion blender if you’re a fancy mamma jamma. Once you’ve got a nice puree, add the coconut milk and blend once more.
4. Serve warm (otherwise the coconut milk gets a bit thick) and enjoy!