Butternut Squash Soup With Ginger Recipes

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.

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.

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.

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.

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.

Steps:

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
• Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

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.

Steps:

• Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
• Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

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.

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
• Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
• Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg