Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas Oromocto, New Brunswick
- 4 pounds butternut squash, peeled and cubed (about 8 cups)
- 6 teaspoons olive oil, divided
- 1 large onion, chopped
- 2 tablespoons butter
- 1 tablespoon minced fresh gingerroot
- 2-1/2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 large potatoes, peeled and cubed
- 6 cups chicken broth
- 1-1/2 cups milk
- Sour cream, optional
- Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.
- In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.
- Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).
Originally published as Gingered Butternut Squash Soup in Taste of Home February/March 2007, p31
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