Butternut Squash Ginger Soup
This year we thought we would entice you to add a soup to your Thanksgiving table…Butternut Squash Ginger soup. Not only is this soup brightly colored, it’s full of all the wonderful flavors of fall and has a delicious smooth and creamy texture. It will delight your palette spoonful after spoonful and will leave your guests begging for seconds.
We love that this soup can be made a few days ahead of time and stored in the refrigerator until it’s time for its depute on Thanksgiving day. When this soup is allowed to sit for a day or two the flavors intensify and meld together beautifully to deepen all those fall flavors of the butternut squash, onions, garlic, cinnamon, ginger, nutmeg, all spice and cream. You finish this soup off with bacon crumbles which add an additional layer of yummy goodness!
Enjoy this rich and delicious soup! Life is Delicious
Ingredients
- 1 Medium butternut squash about 2lbs
- 1 Medium sweet onion chopped
- 1 Clove fresh garlic minced
- ½ Cup water
- 2 ½ Cups low sodium chicken stock
- 2 cups half & half
- 1 tsp fresh ginger finely chopped
- 2 tsp coarse kosher salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp all spice
- 4Tbls brown sugar
- 4 – 6 Slices bacon
Directions
Cut the butternut squash in half length wise. In or 6 or 8 quart pot add the ½ cup of water and place the squash cut side down put lid on with Redy-cook valve open. Turn heat to medium wait for the whistle, close Redy-cook valve turn heat to medium low and cook for an additional 25 minutes. Remove butternut squash from the pan and let cool until you can handle it. Scoop out the meat from butternut squash into a bowl. Side note: your cooked squash is going have the most beautiful orange color.
In the 11” skillet turn heat to medium and cook bacon until crispy. Remove from skillet and set aside on a paper towel to drain. Drain off bacon grease but don’t wash your skillet. Add your chopped onions, cook for about 3 minutes and add the chopped garlic. Be careful not to burn the garlic. Continue to sauté and stir until your onions are translucent. Remove skillet from heat.
In a food processor or blender add your squash, onions, fresh chopped ginger and 1 cup chicken stock. Pulse until all ingredients are well blended with a smooth consistency. Depending on the size of your food processor or blender you may need to process in a couple of batches.
In your 6 or 8 quart pot (no need to wash it or drain off the water) add your blended squash mixture, the rest of your chicken stock, all your spices and brown sugar. Turn heat to medium low heat. Add the half & half. Bring to a low simmer and cook for 20 minutes.
Crumble your bacon and when it’s time to serve sprinkle it on top in the middle of your beautiful butternut squash soup.
Side note:
- If you like your soups a little thinner and you be the judge, add additional cream or milk to thin it down to the consistency you like. Remember this is your soup and you make that decision.
- This soup also freezes really well.
- It makes four – six two cup servings.