Ah, autumn. After a long mid-Atlantic summer, I always look for forward to fall. Not only for the cooler temps, but for the food! Today’s recipe uses one of my favorite fall farmer’s market finds: butternut squash.
This soup is inspired by a recipe given to me by my MOH at my bridal shower. Each attendee at my bridal shower brought a recipe and small gift that would help in making said recipe…so fun!
Along with this recipe, I received my immersion blender, which is something I never thought I needed but in retrospect is AWESOME. Don’t get me wrong, I love my Vitamix, but an immersion blender eliminates so much mess from transferring soup from the pot to the blender.
There’s a secret ingredient in this recipe: parmesan rind. Every time I finish off a piece of parmesan, I toss the rind in my freezer. A piece of parmesan rind is awesome to add into so many soups and sauces!
Another tip for this recipe (or any recipe that calls for fresh ginger), use a spoon to peel the ginger and then a microplane zester to ‘mince’ the ginger. SO much easier!
Ginger Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
- 1 butternut squash, peeled & diced
- 2 leeks, white part only, sliced
- 2 T butter
- 2″ piece of ginger, peeled & grated
- 4 C broth (I used Chicken, but Vegetable broth will keep this recipe vegetarian)
- 1/2 t salt
- 1/4 t white pepper
- parmesan rind (optional)
- Melt butter over medium heat in dutch oven
- Add butternut squash, cover and cook for ~20min until fork tender
- Add leeks, ginger, salt and pepper
- Stir well, cook for ~10min
- Add broth and parmesan rind
- Bring to a boil, cook for ~10min
- Blend soup, either in the pot using an immersion blender or transfer into a blender
Question: What’s your favorite fall food?