Tag Archives: butternut squash

Ginger-Butternut Squash Soup

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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.

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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!

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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.

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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!

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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!

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Ginger Butternut Squash Soup

Serves: 4-6

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)
  1. Melt butter over medium heat in dutch oven
  2. Add butternut squash, cover and cook for ~20min until fork tender
  3. Add leeks, ginger, salt and pepper
  4. Stir well, cook for ~10min
  5. Add broth and parmesan rind
  6. Bring to a boil, cook for ~10min
  7. Blend soup, either in the pot using an immersion blender or transfer into a blender
  8. Enjoy!

Question: What’s your favorite fall food?

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