My favorite winter soup! Butternut squash is a treat you will come to relish. I don’t remember eating winter squash as a child and this particular soup is now my favorite during cooler months.
Ginger-Squash Soup (modified from the Two Sisters recipe book)
Note: cook butternut squash on a baking sheet or cake pan in oven at 320 for 1 hour (I don’t poke holes in them, but cook them at 320 and it seems to work easy enough)
Please don't try to peel or cut a hard squash. . ..just cook them slowly and then they are easy to work with.
When they are cooled, deseed, scoop out the meat and mash
- 3 butternut squash (cook, deseeded, mashed)
- 1/2 cup olive oil
- 3 tsp of ground ginger
- 8 cups vegetable stock or chicken stock
- 2 tsp sea salt
- 1/8 tsp cayenne pepper
- After the butternut squash is prepared. .just put everything in a crockpot or stock pot … if you have a stick blender. .you might want to use that. .or if you need to, use your blender and put some squash and soup mixture in the blender and blend until everything is very creamy.
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