Butternut Squash and Ginger Soup

October 4, 2010

When I made my Pumpkin Ginger Butter, I realized how little I have been using ginger despite how much I like it. I decided rectify this situation immediately. I found this soup recipe and increased the amount of ginger by a bit. The result is a creamy (but cream or milk free) pureed soup with a mild kick of ginger. I really like it, and anticipate to make this throughout the Fall.

I always think its neat to get multiple uses out of a single vegetable. Though the original recipe gave the option of making Spicy Pumpkin Seeds as a topping for this soup, I wondered if the same could be done with butternut squash seeds. As it turns out, butternut squash seeds are good! I do prefer pumpkin seeds, as they are meatier and easier to gather from the flesh compared with squash seeds, but it is nice to use what you have instead of buying another thing from the grocery store. Since evacuating the seeds from the squash flesh is a bit labor intensive, you should feel free to substitute raw pumpkin seeds if you like.

I think its easiest to pull squash seeds from the flesh by running your fingers through the lines of seeds in the squash, then placing the seeds in a bowl of water. The water will make it easier to pull the remaining flesh off the seeds.

And speaking of getting 2 uses out of one vegetable, I have a neat trick to share with you that my friend Katherine taught me. You can freeze leftover vegetable scraps and chicken bones make your own chicken stock. Use anything that would normally go into chicken soup. Carrot peels, onion tops, celery leaves, chicken leg bones you’ve eaten most of the meat off of. Stick them in a Ziploc in your freezer and wait until the bag fills up. Then, place the scraps in a crock pot with some water, and run the crockpot on low heat for 10 or 12 hours. Strain the stock, then use immediately, or freeze the stock again in individual plastic containers for later use.

For more ginger recipes: Pumpkin-Ginger Butter and Sticky Chicken Wings

What I’m reading:

BUTTERNUT SQUASH AND GINGER SOUP (Soup and Seeds recipes adapted from Martha Stewart’s Pureed Butternut Squash Soup)

Serves 4

Butternut Squash & Ginger Soup Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 piece (3 inches) fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 pounds small butternut squash, prepared and cut into 3/4-inch cubes
  • 3/4 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1/4 cup fresh orange juice
  • Coarse salt and ground pepper
  • Sour cream, (optional)
  • Spicy Butternut Squash Seeds (recipe below)
  1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, sweet potatoes, 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 and sweet potatoes are tender, about 20 minutes.
  2. Purée 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.

Spicy Squash Seeds Ingredients

  • Seeds from your butternut squash (about 1/4 cup) or 1/4 cup raw pumpkin seeds
  • 1/4 teaspoon chili powder
  • Small pinch cayenne pepper
  • 1/8 teaspoon coarse salt
  • 1 teaspoon lime juice

Spicy Squash Seeds Recipe

  1. Preheat oven to 325 degrees. In a medium bowl, combine squash seeds, chili powder, cayenne pepper, salt, and lime juice; toss to coat.
  2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
Advertisements

3 Responses to “Butternut Squash and Ginger Soup”


  1. […] on Soup: Butternut Squash and Ginger Soup and Roasted Tomato and Garlic […]


  2. […] Will on to both Butternut Squash and Acorn Squash. First, I turned him on to Butternut Squash with Butternut Squash and Ginger Soup. Next, I baked him this Roasted Maple Acorn Squash. He loved it so much he asked for it two nights […]


  3. […] More soups and stews: Quick Pho Ga (Vietnamese Chicken Noodle Soup), Roasted Tomato and Garlic Soup, Butternut Squash and Ginger Soup […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: