Tag: Soup

Recipes

Ginger & Roasted Butternut Squash Soup

I love butternut squash. When I could, any chance I had I would eat any dish that had butternut squash in it when eating out. It wasn’t available much growing up on an island as pumpkin was the preferred squash. However pumpkin and I are not the best of friends, so this one is it’s replacement for me.

I am also a fan of soups. Especially as the temperatures drop here in the city of Toronto. It soothes and warms the soul. Add the sweetness of this bright orange plant and it’s a perfect combination. The ginger adds a lovely zing to compliment the sugary taste in this recipe. Feel free to omit it, if that’s too strong a taste for you. This recipe does take some preparation time, but is quite simple to make.

Ginger & Roasted Butternut Squash Soup

Ingredients

  • 2 medium butternut squash, washed & halved
  • 2 medium white potatoes, peeled and chopped
  • 1 large stub (approx 1.5
  • 3/4 Natrel 10% lactose-free cream
  • Salt to taste
  • Black pepper to taste
  • Pinch Allspice
  • Grated nutmeg
  • 1/4 cup brown sugar

Instructions

  1. For butternut squash:
    PREHEAT oven to 375 degrees celsius. Clean out string and seeds from each squash half.

  2. MIX brown sugar, black pepper, salt, allspice and grated nutmeg. Fill a high-lipped cookie sheet with water - just enough to fully cover the bottom of the pan. Pour sugar mixture into water and mix.

  3. Place butternut squash, cut side down & bake for 1.5 hrs. Skin will be burnt a bit and that's ok. Remove from oven and allow to cool.

  4. PEEL skin from squash and put aside.

  5. For soup:
    POUR chopped potatoes into medium pot. Fill with water until potatoes are just covered.

  6. CHOP ginger stub in blender. Place in pot with potatoes.

  7. BOIL until potatoes are cooked. Place butternut squash in pot. Cook until completely soft and mushy.

  8. BLEND soup mix in blender. Return to pot and cook. Add salt and pepper to taste

Notes

After-the-Fact Wisdoms:

You can leave out the ginger if you'd like. I like the kick it gives.

If you want it to be less sweet, use 1 butternut squash and double the potatoes.

Adding carrots to the soup also adds a wonderful taste.

If you'd like it more soupy, then add more water as it cooks, 1/2 cup at a time until desired thickness.

Bon Apetit and happy eating!