Butternut Squash & Ginger Soup

  • Created By
    Ken Alger
  • Shared On
  • Posted In
Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
1 hour 30 minutes
A word from the cook
a thick rich soup

1 medium size Butternut Squash
2 Tablespoons Olive Oil
2 medium Onions
2 Tablespoons of grated ginger
2 Cloves of garlic coarsely chopped
2 Teaspoons of Cinnamon
5 Cups of Vegetable (or Chicken) stock
1 Cup of Table Cream

  1. Pre-heat oven to 350 degrees
  2. Cut a medium sized Butternut Squash in half length wise.  Brush with olive oil and place cut side down on a parchment paper lined baking sheet.
  3. Bake squash for 50 minutes.   Remove the skin, and cut squash in cubes.
  4. Sauté onions in remaining olive oil unti softened.    Add the garlic, ginger and cinnamon.   Continue to saute for another 3 minutes.
  5. Add the stock and butternut and cook for another 15 minutes.
  6. Using a stick or blender puree the soup to a smooth consistency.
  7. Add table cream, and stir in to warm the cream.
  8. Serve and garnish with spicy pecans

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