Pureed Ginger Butternut Squash Soup

Ginger Butternut Squash Soup | Side Dish #recipe via @CookSmartsYesterday, we put together 10 of our favorite recipes that included 5 aphrodisiac foods. Just in time for Valentine’s Day! And today, we’ve got a new recipe that you can also include in that list – Pureed Ginger Butternut Squash Soup.

Ginger is thought of to be an aphrodisiac because of its smell and its ability to stimulate circulation, which makes it a perfect food to set the mood for Valentine’s Day!

But of course, ginger is also great for many other things, and it’s got a lot of healthy benefits. We’re sure you’ve also used or heard of it in a lot of homemade remedies. Ginger always seems to be there whenever we feel a cold coming on, when our stomachs feel upset, or whenever we need a little boost or comfort. There’s nothing more soothing than a cup of tea steeped with some fresh ginger when we’re feeling a little under the weather. All we need to complete this picture of utter comfort is to curl under the blankets.

What we love most about ginger, though, is that nice, spicy flavor. Fresh ginger has a different flavor from ground ginger, so you can taste for yourself by trying them in different dishes. We love mincing up fresh ginger to use as an aromatic base in Chinese or Indian cuisines. Leaving it out of a curry would just feel empty. We also add it to our peanut sauce for a little zing. As for ground ginger, it’s great to add to soups, stews, or baked treats like our Roasted Pear Cake.

Ginger Butternut Squash Soup | Side Dish #recipe via @CookSmartsIn our recipe this week, we are using fresh ginger in a soup. A butternut squash soup, to be exact. We have our go-to Pureed Butternut Squash Soup recipe, but we wanted to add a little kick to this normally-sweet soup. Not the spiciness you get from adding hot sauce, though. We wanted something to enhance the sweetness of the butternut squash, as well as create a lovely medley of flavors.

And fresh ginger has just what we’re looking for. It’s spicy and peppery, but it’s also sweet, pungent, and warm, with a light refreshing lemon-y flavor. In other words, amazing when added to this sweet butternut squash soup (that also has apple in it for more sweetness), and perfect for warming you up on these cold winter nights and making you feel loads better.

For More Smarts:

Ginger can be pretty pungent, so if you’re skeptical about it, start by adding half the amount of ginger that is called for in the recipe. As it cooks, taste the soup. You can always grate fresh ginger into the soup to add more spice. Our video below shows you how to peel, grate, and chop ginger.

Prepping Smarts:

We’ve got quick and easy ways to chop ginger, onions, and butternut squash. Learn how with these video tutorials:


Making pureed soups is very easy, especially with this basic cooking formula:

Equipment Smarts:

Other than a knife, all you need to make a pureed soup is a Dutch oven and an immersion blender. Simple as that!

Le Creuset Dutch Oven in Red 5 Quart

Buy this Cuisinart immersion blender on Amazon
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Pureed Ginger Butternut Squash Soup
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4
Ginger lends a little spice to this traditionally sweet butternut squash soup, creating a lovely medley of flavors.
Ingredients
  • Ingredients
  • Garlic – 2 cloves, minced
  • Ginger – 1 1/2 inches, sliced
  • Onions (small) – 1, chopped
  • Apples – 1, peeled and chopped
  • Butternut squash (small) – 1, cubed
  • Cooking oil – 1 tbsp
  • Brown sugar – 1 1/2 tbsp
  • Chicken stock – 4 cups
  • Salt and pepper – to taste
Instructions
Prep
  1. Garlic / Ginger / Onions / Butternut Squash – Prep as directed. (Can be done up to 3 days ahead)
  2. Apples – Prep as directed.
Make
  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, ginger, and onions to heated oil with a generous pinch of salt. Saute until softened, ~3 minutes.
  2. Next add in apples, butternut squash, and brown sugar. Saute until you get some caramelization on the veggies, 3 to 5 minutes.
  3. Pour in enough stock to cover ingredients. Cover with lid and bring to a boil and then simmer for ~10 minutes.
  4. Puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt, pepper, or more sweetener. We use unsalted homemade stock, so we added ~2 tsp (or 9.85ml) salt to our final product to make it taste like we wanted.
  5. Enjoy soup with your main dish, or with a side salad or toasted bread.
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