Ginger Butternut Squash Soup | @naturallyella
Butternut Squash Soup with Ginger | @naturallyella

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!)

Ginger Butternut Squash Soup

Preparation 15 mins 2017-08-18T00:15:00+00:00 Cook Time 30 mins 2017-08-18T00:30:00+00:00 Serves 2     adjust servings

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.

Ingredients

  • Soup
  • 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
  • Cilantro
  • Toasted Sesame Seeds
  • Cooked Brown Rice

Instructions

  1. 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.
  2. Puree soup using an immersion or regular blender. Return to pot (if using regular blender) and add heavy cream (if using).
  3. 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.

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