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It’s soup season.
I’ve already made about 6 or 7 soups in the last few weeks (thanks to a incredibly handy list of recipes from last year’s soup project.) I wasn’t thrilled with the butternut squash soup I made last time, though, so here is a new one. The strongest flavor in this soup is actually the ginger, not the shallots. This makes a very small batch of soup, so double it if you want leftovers. Flavorful, easy, makes the house smell good. Perfect for a snowy day!
Ingredients:
- 4 cups of cubed (1-inch) peeled butternut squash (about 1 1/2 pounds)
- 4 large shallots, peeled and halved
- 4 cloves of garlic, peeled
- 1 (1/2-inch to 1-inch) piece of peeled fresh ginger, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 1/2 cups vegetable broth
- Freshly ground black pepper (optional)
Directions:
Preheat oven to 400°F.
Spread squash, shallots, garlic, and ginger onto a jelly-roll pan. Drizzle with olive oil and sprinkle with salt. Toss to coat, then spread out in an even layer on the pan. Bake for 35-40 minutes, or until tender, stirring occasionally. Let cool 5-10 minutes.
Place half of the squash mixture and half of the broth in a blender. Remove the center piece of the blender lid to allow steam to escape, and secure lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters and blend until smooth. Pour into a large saucepan. Repeat with remaining squash and broth. Taste mixture and add more salt and pepper if desired. Cook in the saucepan over medium-high heat for 5 minutes or until thoroughly heated. Serve warm, seasoned with additional pepper if desired.