Creamy Butternut Squash Soup Garnished with Ginger

Estee Kafra Estee Kafra
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The ginger garnish creates a nice visual appeal and blends well with the nutmeg that gives this beautiful soup its rich, distinct flavor.

1h 8
Easy Vegetarian Pescatarian Gluten Free Parve

Directions

Prepare the Soup

  1. In a large pot, heat olive oil on medium heat. Add onions and sauté until transparent, about five to seven minutes.

  2. Add the garlic, butternut squash, and sweet potatoes and sauté for about five to seven minutes.

  3. Add spices except for basil. Add enough water to just cover the vegetables and cook for about 45 minutes.

  4. Blend with an immersion blender and then add basil. Mix well and adjust seasonings to taste.

Prepare the Ginger Garnish

  1. Heat a frying pan with oil.

  2. Slice the ginger through the midsection, cutting a long, thin slice. Then cut that slice into thin strips (thereby creating long sticks).

  3. Add to the pan and fry until just golden. Remove with a fork or slotted spoon. Place directly onto a paper towel to absorb the oil.

  4. When serving, place a few strips of ginger on top of each bowl of soup.

Notes:
This recipe image was generated using AI.

Variations:
Basil can be replaced with parsley. You can substitute one celery knob (root) for the sweet potatoes.

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