Recipe
Butternut Squash Soup with Ginger
Time: about 1 hour 30 minutes
Yield: Serves 6
| 2 butternut squash (about 4¾ pounds total), halved lengthwise, seeded 2 tablespoons vegetable oil 2 cups thinly sliced onion 1 tablespoon golden brown sugar 2 teaspoons minced fresh ginger |
2 garlic cloves, coarsely chopped ½ cinnamon stick 5 cups (or more) chicken broth Chopped fresh parsley |
Preheat the oven to 375°F.
Oil a baking sheet. Place squash, cut side down, on the baking sheet. Bake until squash is very soft, about 50 minutes.
Using a paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in a heavy large pot over medium-low heat.
Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes.
Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer for 10 minutes. Discard cinnamon.
Working in batches, purée soup in a blender or with an immersion blender. (see Notes)
Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.
Notes
This soup can be prepared 1 day ahead by stopping at the puree stage. Cool slightly, then cover and refrigerate.
Adapted from Bon Appetit, October 1998