21 Dec 20200 Comments
This soup is a delicious beginning to any meal. Butternut squash is an excellent source of beta carotene, which turns into much-needed vitamin A. And ginger improves the absorption and assimilation of essential nutrients in the body.
2 butternut squash (about 4.75 lbs total, halved lengthwise, seeded)
2 Tbsp olive oil
2 cups yellow onion (thinly sliced)
1 Tbsp golden brown sugar
2 tspn fresh ginger, minced
2 garlic cloves, coarsely chopped
5 cups chicken broth
salt and pepper, to taste
1/2 tspn cinnamon powder
Garnish: fresh parsley
Preheat the oven to 350° F. Brush cut side of squash with olive oil and place on a baking sheet, cut-side down. Bake until skin is crinkly and squash is soft, about 40 minutes.
Scrape flesh into a bowl with a spoon and set aside.
Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth and ginger. Season with sugar, salt, and pepper.
Bring soup to a boil, reduce heat, and simmer until flavors are well combined – about 15 minutes.
Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir and season with cinnamon, as desired.
By Chef Jose Diaz of Wartburg in Mt. Vernon, NY