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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

12 reviews

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Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 40 min.

Makes

9 servings (about 3 quarts)

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

Gingered Butternut Squash Soup Recipe photo by Taste of Home

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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.

Gingered Butternut Squash Soup

Ingredients

Directions

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