Ingredients

The following ingredients have 4 Servings
  • 1 (3 lb.) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes))
  • 2 tablespoons olive oil, divided
  • ½ onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
  • ⅛ teaspoon cayenne pepper (optional)
  • 3-4 cups vegetable stock (or chicken broth), divided
  • 1 tablespoon brown sugar (or maple syrup)
  • Optional garnish: sour cream, fresh chives, toasted nuts or seeds, croutons, parsley, thyme, sage, grated cheese, crispy bacon or prosciutto

Instruction

  • Preheat oven to 425°F (220°C).
  • Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
  • Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
  • Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.
  • Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.
  • Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.
  • Season with salt and pepper to taste and garnish with optional toppings.