Ginger Butternut Squash Soup With Shiitake Mushrooms Recipes

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

Ingredients

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

Ingredients

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

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