Nicole's Squash and Ginger Soup...TO DIE FOR

So Nicole makes this soup.  It is called Butternut Squash Soup and the first time she brought it out to the table, I was a little bit skeptical.  You see, I've never really liked squash.  The flavor was a bit to blah and the texture too stringy...I dunno -- just never liked it.  So it was with a little bit of (hopefully hidden) fear and trepidation that I dug into my first bowl of squash soup.  Funny thing...after that first bite there was no going back.  You see, Nicole had added a GENEROUS helping of fresh ginger to the soup ad it made all the difference in the world.  ALL of the difference.  Slightly spicy with LOADS of flavor, the ginger makes the dish (and a little salt helps too!).  Based mainly on squash and vegetable stock, this dish is healthy, delicious and has been my lunch (and dinner) meals for the past week.  I am not kidding.  I have truly been eating this soup for almost every meal and it is filling, delicious and so spicy that you meet that "flavor" quota.  (You know that quota that never really quite gets met when  you go to a bad buffet and you eat and eat and eat, but there haven't been any really amazing flavor standouts, so you feel like you aren't fulfilled???  C'mon I know you know what I am talking about....that feeling after you eat a cafeteria meal that is bland as bland can be, so you keep adding salt and pepper hoping it will help, but it never does, so you eat a chocolate bar and THAT finally fills that natural craving for great food and flavor.  The ginger in this soup just SLAMS that need for some brilliant please please don't leave out the is vital!!)

Butternut Squash and Ginger Soup

1 Butternut Squash
I Medium White or Yellow Onion

1 Medium "hand" of FRESH ginger
2 T Safflower Oil
Salt, Pepper and Butter to Taste
Blender or Immersion Blender

Wash, Peel and Gut Squash
Cut Squash into Chunks w/o skin
Peel and Cut Onion into Large Chunks
Peel and Cut Ginger into 1/2 inch chunks

Put Onions, Ginger and Squash into baking dish
Drizzle with Safflower Oil, Kosher Salt and Freshly Ground Pepper
Bake 1 Hour @ 400 degrees (or sometimes a little longer) until fork tender
Place batches of roasted veggies in blender and thin with Vegetable Stock (NOT chicken stock!)
Puree until Smooth
Add butter to taste if desired and water for consistency if desired, S and P to taste! if you are like might get impatient, skip the blender step and just eat a little roasted squash for lunch.  
Roasting the ginger chunks right along with the squash allows enough flavor to infuse the dish and the roasted squash is just delicious too...

NOW for the disclaimer.  My husband and kiddos DON'T like the soup.  Nicole's husband loves it.  I love it.  She loves it.  I love it super super gingery (I added more than the recipe calls for), but it could be off putting to some people.  SO tread lightly with the first batch, but if you like ginger, you might be hooked...just warning you...

PS...topping your soup with a healthy does of roasted squash and/or pumpkin seeds is a fun twist!!


This soup looks and sounds lovely. I've never been a bid fan of squash but I ear it because I know it's good for me. I've been trying a few new recipes too and have come to like squash more and more over time especially if it is dressed up. Here is one of my favorite ways to eat squash:
Amy Renea said…
Looks divine Marisa!