Pureed Butternut Squash Soup

This recipe has pureed butternut squash along with onions, ginger, and garlic for a smooth, creamy texture. Whip it up on the next chilly day.

  • Prep:
  • Total Time:
  • Servings: 4
Pureed Butternut Squash Soup

Source: Everyday Food, October 2004

Ingredients

  • 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

Directions

  1. 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.

  2. Puree soup in 2 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.

Cook's Notes

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.

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