Ginger Butternut Squash Soup

This silky, fragrant soup balances the natural sweetness of roasted butternut squash with the gentle heat of fresh ginger and the richness of cream. Finished with a touch of maple syrup and nutmeg, it’s comforting yet elegant—perfect for a fall dinner party or a cozy winter lunch. Serve it as a refined starter with warm bread or as a satisfying main course with a crisp salad.

INGREDIENTS:

2 lbs. butternut squash
1 tablespoon vegetable oil
2 tablespoons butter                            
1 cup carrots, diced                          
1 cup yellow onion, diced                    
1 cup celery, diced                          
2-inch piece ginger, peeled and minced             
2 cups russet potatoes, peeled and diced   
Pinch ground nutmeg
2 quarts vegetable stock                      
½ cup white
1 ½ cups heavy cream                          
1 ½ teaspoons salt                                  
¼ teaspoon white pepper, ground                    
2 tablespoons maple syrup   

METHOD:

Preheat oven to 400°F. Halve the squash lengthwise and scoop out seeds. Rub cut sides with vegetable oil and place cut-side down on a baking sheet. Roast until tender, 30–40 minutes. Let cool, then peel and roughly chop.

In a large soup pot, melt butter over medium heat. Add carrots, onion, and celery. Cook, stirring occasionally, until softened, 5–7 minutes. Stir in ginger and cook 1 minute more.

Add wine, vegetable stock, potatoes, and roasted squash. Bring to a boil, then reduce heat and simmer until potatoes and squash are very tender, about 30 minutes.

Stir in cream, salt, pepper, nutmeg, and maple syrup. Simmer 10 minutes more.

Using an immersion blender, purée soup until smooth. For an extra smooth, velvety texture, pass through a fine-mesh sieve.

Ladle into bowls and serve hot, garnished with a drizzle of cream or a sprinkle of nutmeg, if desired.

GARNISH IDEAS:

• Toasted pumpkin seeds (pepitas): Add crunch and nutty flavor.

• Crispy sage leaves: Fry whole sage leaves in butter until crisp and scatter on top.

• Crème fraîche or sour cream swirl: Adds tang and a beautiful presentation.

• Finely chopped chives or scallions: Fresh, mild onion flavor and bright color.

• Drizzle of maple syrup or olive oil: Enhances richness and shine.

SOURCE: Recipe courtesy of Executive Chef Thomas Vinolus, Bittersweet Bistro