Golden Ginger Squash Soup
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
use vegetable stock for a vegetarian base or chicken stock for a richer flavor
substitute nondairy cream for a dairy free option
leftovers keep in the fridge for 3 days and freeze well up to 2 months
Notes
1
Cook onion in butter in a saucepan until softened.
2
Cook onion in butter in a saucepan until softened.
3
Add squash ginger and stock. Simmer 12 to 15 minutes until squash is tender.
4
Purée until smooth using an immersion blender or standard blender.
5
Stir in cream or milk and reheat gently without boiling.
Instructions
1 small onion (chopped)
1 Tbsp butter
1 lb butternut squash (cubed)
2 cups vegetable stock or chicken stock (500 ml)
1 Tbsp fresh ginger (chopped)
salt (to taste)
black pepper (to taste)
1 cup half and half cream or milk (250 ml)
Golden Ginger Squash Soup
Anthology of Crumbs
Golden and glowing, this soup brings together tender butternut squash and the brightness of fresh ginger. It’s a bowl made for crisp evenings or busy weeknights, simple enough to prepare in under half an hour yet comforting enough to linger with. A splash of cream makes it indulgent, or keep it light with a dairy free alternative.
Servings :
4
Calories:
Prep Time
5 min
Cooking Time
20 min
Rest Time
0
Total Time
25 min
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