Ginger Butternut Squash Soup


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   


Preheat oven to 400°.

Split squash in half. Scrape out seeds. Coat squash with vegetable oil and roast on baking pan with cut side down until soft (approx. 30-40 minutes). Cool squash, then peel and rough chop.

In large soup pot melt butter, then sauté carrots, onions and celery on medium heat until soft, (approx. 5-7 minutes).

Add ginger and cook one minute.

Add white wine, vegetable stock, potato, and roasted squash. Bring to a boil and simmer for 30 minutes.

Add cream, salt, pepper, nutmeg and maple syrup and simmer for ten additional minutes.

Puree all until smooth and strain through a fine mesh screen.

Serve and enjoy!

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

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