Squash Soup With Gingery Butternut
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 1tablespoon minced fresh ginger
- 2large cloves garlic, minced
- 1teaspoon ground cumin
- 3cups coarsely diced butternut squash (about 1 large squash)
- 4cups water
- Juice of ½ lemon
- Salt and freshly ground black pepper
- 1tablespoon finely chopped fresh cilantro
Nutritional analysis per serving (6 servings)
60 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy saucepan, add the ginger, garlic and cumin and saute, stirring, until the garlic turns golden.
- Step 2
Add the squash and water, bring to a simmer and cook until the squash is soft, about 20 minutes. Puree the mixture in a food processor, then pass through a sieve and return to the saucepan.
- Step 3
Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilanto and serve.
Private Notes
Comments
Left off the cilantro, added a Granny Smith apple and used only 4 cups of liquid for a creamier, thicker soup. I chose a vegetable both rather than water. This was very good, will make again but will reduce the ginger just a mite, maybe only 2 teaspoons.
I used one acorn squash, 2 small sweet potatoes and an apple, baked them all in 425 oven til soft. The puréed with sautéed ginger/garlic and broth Spices: cumin, coriander, nutmeg, salt and pepper in addition to the fresh ginger and garlic. Used vegetable broth rather than water
I used this recipe but modified it a bit: first sauteed two leeks, then added ginger, garlic, cumin and Goan Masala and let that cook a bit. Then added chopped winter squash, one chopped carrot and 4 cups of homemade chicken stock. Finally pureed the cooked soup with an immersion blender and adjusted seasonings. serving it with a dollop of yogurt. Yummy!
The better the squash the better the soup. I used chicken stock, jacked up the spices and added the apple and carrot. A dab of sour cream and it’s Good. And easy. I like that about it.
This was a very big disappointment. If you have to use this recipe, please skip the lemon. It just made it sour and not terribly tasty.
I made a double recipe of this adjusting all quantities but the taste was decidedly meh. My son-in-law suggested a sweetener. A half-cup of maple syrup did the trick, and excellent taste that will ensure the leftovers get eaten