Gingered Butternut Squash Soup

Name: Gingered Butternut Squash Soup
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 9 servings (about 3 quarts).
Ingredients: 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

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

Ingredients

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

Directions

Place squash in a greased 15x10x1-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.

Nutrition Facts

1-1/4 cups: 266 calories, 8g fat (3g saturated fat), 12mg cholesterol, 877mg sodium, 46g carbohydrate (10g sugars, 8g fiber), 7g protein.

Originally published as Roast Butternut Squash Soup in Taste of Home February/March 2007

Reviews

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Average Rating:

estherbotelho

Jul 30, 2017

I make this soup all the time now. I love growing the butternut squash. I cook it down and freeze in portions so that this soup is quick to make on those frosty winter days.
kredhead

Dec 2, 2015

This soup is delicious. I didn't use the potatoes, I used a brick of frozen pureed squash & carrots instead. I added roasted garlic & used an immersion blender, made it so easy. Even better the next day. I had so much left over, I froze some for another time.
fantasticdreambird

Nov 30, 2015

Made this today with Thanksgiving left over potatoes & baked squash & gingered carrots. It is simply delicious!
mleachman

Nov 13, 2015

I made this and it was AMAZING - I can't eat onions so roasted a garlic head with the squash - the flavor was perfect, the spices warmed my mouth, delicious!!!! (I also used the immersion blender, so easy!)
mom2lauren

Oct 12, 2013

I've made this soup too many times to count now. It's my favorite recipe! I don't use the milk and it's still nice & creamy. I made it again today and used extra squash & carrot instead of potatoes. An immersion blender works great instead of the hassle of transferring to a blender. Yummy!
Summy

Dec 9, 2011

Definitely a great base recipe. I didn't realize it called for potatoes until I was halfway through making it. So, I took another pound of butternut squash (I didn't have potatoes) and microwaved until soft, and added it to the roasted squash. I omitted the milk (for my lactose intolerant daughter), and used vegetable broth (for my vegetarian daughter). I roasted the squash seeds in the oven as a garnish. And, I didn't puree the soup. Instead I mashed it up, and it had the consistency of a hearty stew. Delicious!
maryilich

Oct 25, 2011

I almost always alter recipes and this one was not exception. It is a fantastic base recipe for butternut squash soup however. I added carrots which I roasted with the squash and I also roasted the red onion I used. I added a little local honey and a tablespoon or so of brown sugar. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. I truthfully did it to taste, and I suggest you do the same if you like these spices. I substituted almond soy milk as that is all I use. I also added some powdered coffee creamer and then finished it off with adding plain Greek yogart to taste balancing the honey and brown sugar.. WE LOVED IT!!!
maryilich

Oct 25, 2011

I almost always alter recipes and this one was not exception. It is a fantastic base recipe for butternut squash soup however. I added carrots which I pre roasted with the squash. I also added a little local honey and a tablespoon or so of brown sugar. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. I truthfully did it to taste, and I suggest you do the same if you like these spices. I substituted almond soy milk as that is all I use. I also added some powdered coffee creamer and then finished it off with adding plain Greek yogart to taste balancing the honey and brown sugar.. WE LOVED IT!!!
DFKP

Sep 24, 2011

Turned out to be smooth and delicious! I did add one clove of garlic while I cooked the onions (we love garlic) and a bit less curry powder. Very good!
lengelfam

Nov 15, 2010

This is a family favorite. There's nothing like a warm bowl of soup on a cold night. Served with salad and rolls, it's a fantastic meal.