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!)
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1 tablespoon fresh minced ginger
- 4 cups cubed butternut squash
- 4 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/4 cup heavy cream (optional)
- For Serving
- Soy Sauce/Tamari
- Toasted Sesame Seeds
- Cooked Brown Rice
- In a pot, heat olive oil over medium-low heat. Add onions and cook until soft, 5-6 minutes. Stir in ginger and cook for 30-60 seconds, just until fragrant. Measure in squash, broth, salt, and pepper. Bring to a boil, reduce to a simmer, and let cook for 20 to 25 minutes, until squash is extremely soft.
- Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
- Divide soup into two bowls (with rice, if using) and top with a swirl of soy sauce and a sprinkle of cilantro and sesame seeds.