GINGERED BUTTERNUT SQUASH SOUP
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
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Michael Adler
[email protected]I found this soup to be a bit bland. I think it could have used more salt and pepper.
Arz Mohammad
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used too much ginger. Next time I'll use less.
Qurban Ullah
[email protected]I'm not a big fan of butternut squash, but I really enjoyed this soup. The ginger and coconut milk really helped to improve the flavor.
Christopher Roberts
[email protected]This soup is so easy to make and it tastes amazing! I love that it's healthy too.
MD Sujon Islam
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
David Hamatowe
[email protected]This was the best butternut squash soup I've ever had! The ginger and coconut milk were the perfect addition. I highly recommend this recipe.
Rylando Chavooz
[email protected]This soup was delicious! I loved the combination of flavors. I will definitely be making this again.
Farhad Hasani
[email protected]Overall, I thought this soup was pretty good. I would definitely make it again, but I would make a few changes to the recipe.
Nawel crespo
[email protected]This soup was a bit too thick for my taste. I think I would have preferred it if it was a bit thinner.
Susma Rawal
[email protected]I found this soup to be a bit bland. I think it could have used more salt and pepper.
Linda Nelson
[email protected]This soup was a bit too spicy for my taste, but I think that's because I added too much ginger. Next time I'll use less.
Young Branny
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this soup. The ginger and coconut milk helped to balance out the flavor.
Naseer Ahmad
[email protected]This is my new favorite butternut squash soup recipe!
Gidongo Zaina
[email protected]Loved this soup! The ginger and coconut milk gave it a really unique flavor.
Jonathan Cerritos
[email protected]This soup was easy to make and tasted amazing! I'll definitely be making it again.
Sele Popori
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The ginger and coconut milk add a really nice touch.
lewis marte
[email protected]This is the best butternut squash soup I've ever had! The ginger and coconut milk add such a unique flavor. I highly recommend this recipe.
MD Maruf Hosen
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it. The soup was creamy and flavorful, and the ginger gave it a nice kick.
Taibesi Always
[email protected]This soup was absolutely delicious! The flavors of the ginger, butternut squash, and coconut milk came together perfectly. I will definitely be making this again!