Butternut Squash Ginger Soup Recipes

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GINGERED BUTTERNUT SQUASH SOUP



Gingered Butternut Squash Soup image

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 9 servings (about 3 quarts).

Number Of Ingredients 12

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Steps:

  • Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

Nutrition Facts :

BUTTERNUT SQUASH SOUP WITH GINGER



Butternut Squash Soup with Ginger image

Butternut Squash Soup with Ginger

Categories     Soup/Stew     Ginger     Bake     Butternut Squash     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 butternut squash (about 4 3/4 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
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in 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 10 minutes. Discard cinnamon.
  • Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) 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.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER



Butternut Squash Soup with Coconut Milk and Ginger image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

  • Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
  • In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
  • Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP



Roasted Butternut Squash and Ginger Sheet Pan Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

One 16-ounce bag precut butternut squash
One 16-ounce bag baby carrots
3 garlic cloves, peeled
1 small yellow onion, quartered
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus additional as needed
1/8 teaspoon ground black pepper, plus additional as needed
One 32-ounce box chicken broth
1 tablespoon prepared ground ginger paste

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
  • Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
  • Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
  • Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
  • To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
  • To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

GINGER BUTTERNUT SQUASH SOUP



Ginger Butternut Squash Soup image

The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.

Provided by Lee Hock

Categories     Vegetable

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
1 large butternut squash, peeled seeded, and cubed
1 large oranges, juiced or 1/2 cup orange juice
4 -6 cups water
salt
pepper

Steps:

  • 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
  • 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
  • 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
  • 4. With an immersion blender, puree until it is completely smooth and creamy.
  • 5. Season with salt and pepper to taste. If it is too thick you may add more water.

BUTTERNUT SQUASH, POTATO AND GINGER SOUP



Butternut Squash, Potato and Ginger Soup image

Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons unsalted butter
1 cup chopped sweet onion
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of freshly grated nutmeg
1 clove garlic, minced
1 sprig fresh thyme, plus more leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup heavy cream, plus more for drizzling (optional)
Toasted pepitas, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
  • Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

BUTTERCUP SQUASH SOUP WITH GINGER



Buttercup Squash Soup with Ginger image

A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.

Provided by Marcia

Categories     Squash Soup

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
2 ½ pounds buttercup squash - seeded, peeled, and cubed
1 large clove garlic, minced
1 tablespoon chopped fresh sage
1 ½ teaspoons minced fresh rosemary
1 teaspoon minced fresh ginger root
¼ teaspoon white sugar
3 cubes vegetable bouillon
3 cups hot water

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
  • Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 g

BUTTERNUT AND GINGER SOUP



Butternut and ginger soup image

A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.

Provided by lenny_lennartz

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a large pot.
  • Add all the chopped vegetables. Stir-fry them until they start to brown.
  • Add the vegetable stock.
  • Simmer until all the vegetables are cooked and soft.
  • Blend.
  • Season as required.

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