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Recipe by Estee Kafra

Creamy Butternut Squash Soup Garnished with Ginger

Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Creamy Butternut Squash Soup

  • 2 tablespoons olive oil

  • 3 onions, coarsely chopped

  • 2 cloves garlic, minced

  • 2 medium butternut squash, peeled and cut into chunks

  • 2 large sweet potatoes, peeled and cut into chunks

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon freshly ground black pepper such as Tuscanini Peppercorn Medley

  • water to cover (approximately 8 cups)

  • 3/4 teaspoon dried basil or 1 teaspoon fresh chopped basil

Ginger Garnish

  • 1 to 2 tablespoons oil

  • fresh ginger root

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.

Variation:

Basil can be replaced with parsley. You can substitute one celery knob (root) for the sweet potatoes.
Creamy Butternut Squash Soup Garnished with Ginger

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