Best-Ever Butternut Squash Soup


What you need:

2 butternut squash, halved lengthwise and seeded

Olive oil

1 large onion or 2 small onions, sliced thinly

2-3 garlic cloves, minced

2 tsp fresh ginger, minced (I say 2 tbsp in the video, but my mother called me after viewing it and said that’s too much. I say it depends on how much you like ginger.)

1 tbsp brown sugar

1 cinnamon stick

5-6 cups chicken broth

What you do:

1. Preheat oven to 375F. Place squash, cut side down, on an oiled baking sheet and cook for about an hour, or until a fork can easily be inserted.

2. Remove squash from heat and let cool for at least 45 minutes (don’t burn your fingers!).

3. Using a paring knife, remove skin from squash and cut into 2” chunks. Set aside.

4. In a large pot, heat 2 tbsp olive oil and add the onion, garlic, ginger, brown sugar, and cinnamon stick. Cover and cook over med-low heat, stirring occasionally, for about 10 minutes (or until onions are translucent).

5. Add squash and chicken broth to pot, cover, bring to a boil, and simmer for about ten minutes.

6. Remove cinnamon stick from pot.

7. Working in batches, puree the squash/onion/broth mixture in a blender (when a vortex appears at the top, you know that it’s blended sufficiently).

8. Top with a little creme fraiche or a touch of chopped parsley, if desired.

Serving tip: Serve butternut squash soup in vintage china cups so that your guests can enjoy their first course while still mingling and socializing. 

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