Pureed Butternut Squash Soup
Butternut squashes have a hard rind and a golden orange flesh. Similar to other types of winter squash, such as acorn, they are at their best from early fall through winter.
- 2 tablespoons butter
- 1 small onion, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
- 1/4 cup fresh orange juice
- Coarse salt and ground pepper
- Sour cream, (optional)
- Spicy Pumpkin Seeds
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.