Don't be fooled, it is so far from soup weather in Sacramento. In the past couple of weeks, we've had temperatures around 100˚ for a few days and all I want right now is to have the windows open, with a nice cool breeze flowing through (which isn't looking like it's going to happen for a bit.) However, when I wasn't feeling the greatest, I was craving soup. I've had a couple butternut squash hanging around since I finished up the photos for the cookbook in June, but hadn't felt like it was time to cook it yet. I finally reached that point when I really wanted it to start being soup weather.
I think of all the soups, butternut squash is my favorite (which is part of the reason it's one of the earlier recipes on this site- although, I think it might be time to redo that recipe...) This version includes a heavy dose of ginger and a nice swirl of tamari (I've been on a soy sauce/tamari kick recently). I go back and forth on using heavy cream in this recipe because personally, I don't think it needs it but I do sometimes love the extra bit of richness the cream adds to the soup (so seriously, feel free to leave it out!)
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This soup is a go-to of mine and can be easily adapted to the type of meal you like. For the most part, I'll serve the soup over rice and leave the heavy cream out.
Yum yum yum! We are definitely approaching soup weather up here, so I'm all about this! Plus: sesame seeds? New favorite on EVERYTHING. Literally. Everything.
Thanks for the recipe!
ginger + tamari + butternut squash! definitely comfort food. 🙂
No matter the weather, soup definitely has the power to comfort and raise your spirits, right? This one has all of my favorite flavors and I'm tucking this one away for a night I need a bowl of comforting soup. Looks rich and delicious!
Just made this tonight and it was a delicious hit! Thanks for the inspiration & recipe:)
Butternut squash soup is my favorite. This looks delicious. And I feel your pain - it was almost 90 here last weekend. WHY!!!! I'm ready for fall!
Butternut squash soup is my favorite. And the ginger addition - swoon! I love to roast the butternut squash first then puree it into soup - it just adds a little bit more to the dish! However, if your dealing with 100 degree weather that's just not happening 🙂
It has been fall weather here in Montreal though (we have already had to turn on the heat a bit, as it has jumped down to 40 deg. F at night! ick!), so I was planning a squash soup already when you posted this! My usual squash soup is a butternut squash apple soup, the tartness of the apple balances out the richness of the squash beautifully. Once I also made a butternut squash, pear, and vanilla bean soup which was amazing, but it only happened once because it wasn't as weeknight friendly. But, I love your idea of pairing it with ginger and garnishing it with sesame seeds, soy sauce, and cilantro! I have some sweet dumpling squashes on hand that I plan to try out with your recipe this week.
I made this tonight and it is by far the best squash soup I have had! I made it with sweet dumpling squashes instead, and added in some rice vinegar and sesame oil at the end.
As someone who eats soup all summer in Silicon Valley...well, it's always soup season for me! (Obvs SV has slightly different weather than Sac, but still.) This sounds totally delightful and comforting.
It's super hot where I live right now too...but I eat soup all year round! This recipe sounds great 🙂
I love the addition of ginger to warm up an already warm, comfort food! Delicious!
This sounds absolutely delicious. I love a good butternut squash soup, and the ginger seems like a great addition. I like the simplicity of the soup and the flavors of the add-ons for serving.
It's definitely getting close to soup weather where I am. Excited to crack out a big soup pot to make this!
I adore butternut squash soup too! Totally worthy of eating during a heatwave.
Delicious recipe as per usual. Squash (or Pumpkin as we call it in Australia) is one of my comfort foods. Bec x
Yum! Love the addition of toasted sesame seeds in this. I can't wait to try it!
Mmmm, this looks perfect. Fall has definitely arrived here in Vancouver, it's absolutely dumping rain today..so I could deal with a nice bowl of soup 🙂 love those photos, by the way - gorgeous!!
Sounds delicious! Adding coconut milk instead of the heavy cream would be Devine also. I'm hungry! I may be making this for breakfast as I have a few butternut squash from the garden haging around and waiting to become something wonderful .
I love butternut squash soup & have a few recipes I use. But I will be making this one soon!
I start treatment, again for brain cancer in a couple of weeks, so hope to make it before then!
This looks sooo yummy!! And perfect for the weather we have here in Canada (brrrr). Hi! I'm Ashley and I nominated you for a Liebster Award - http://www.raeofsunshinelife.com/sunshine-life2/2014/10/15/favourite-blog-friday-17102014
Very delicious- although I would cut down the broth slightly while cooking, and then add a little if needed after pureeing to get the right consistency.
best soup i've ever made! delicious combination if you love creamy, fall soups. also, i'm obsessed with ginger lately, so this was a natural winner. Added the heavy cream and it was heavenly 😛
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I am just tasting this delicious soup!!! It's excellent!! Instead of brown rice I used bulgur. Thank so much for sharing this recipe!!!
Didn't have enough squash so I added carrots and a sweet potato and it was yummy!
Thank you for this tasty recipe. 🙂
SO good we added coconut milk instead of the heavy cream and it was FANTASTIC