Savory Butternut Squash Soup with Fresh Ginger
Savory Butternut Squash Soup with Fresh Ginger

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, savory butternut squash soup with fresh ginger. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Savory Butternut Squash Soup with Fresh Ginger is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Savory Butternut Squash Soup with Fresh Ginger is something that I have loved my entire life. They are fine and they look fantastic.

Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Add the cubed squash and chicken or vegetable broth. Place squash, cut side down, on baking sheet.

To begin with this recipe, we have to prepare a few components. You can cook savory butternut squash soup with fresh ginger using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Savory Butternut Squash Soup with Fresh Ginger:
  1. Take 2 butternut squash
  2. Take 1 tbsp fresh ginger
  3. Make ready 1 tbsp brown sugar
  4. Make ready 4 clove garlic, roasted
  5. Prepare 1 granny smith apple
  6. Prepare 6 cup chicken stock
  7. Take 1 tsp cinnamon
  8. Take 1 1/2 cup chopped parsley

A fall soup to remember, this healthy butternut squash soup is bursting with Moroccan flavors, roasted garlic, fresh ginger, a hint of goat cheese and all the best toppings! It is perfect as an appetizer for Thanksgiving, Christmas and all the Holidays festivities as the flavor is even better the next day! This sweet and savory Butternut Carrot Ginger Soup has undertones of cinnamon, coconut, and cayenne pepper that create a symphony on your taste buds. It's the perfect way to warm up on a cool fall evening.

Steps to make Savory Butternut Squash Soup with Fresh Ginger:
  1. Preheat oven to 375°. Cut squash in half lengthwise, scooping out seeds (set aside).
  2. Add seeds around squash on a baking dish. Bake squash, 50 minutes or until tender.
  3. Remove squash and spread seeds out along with garlic cloves. Sprinkle with kosher salt and return to oven. 10 minutes.
  4. Scoop out squash and place in a large stock pot along with roasted garlic, cinnamon, brown sugar, and diced ginger.
  5. Add chicken stock and place pot over medium high heat, and bring just to a boil. Then reduce heat to low.
  6. Using a hand blender or other blending device, puree the ingredients until smooth.

This sweet and savory Butternut Carrot Ginger Soup has undertones of cinnamon, coconut, and cayenne pepper that create a symphony on your taste buds. It's the perfect way to warm up on a cool fall evening. This soup is filled with nutrient-rich vegetables with Butternut Squash and sweet Carrots as the main ingredients. Stir in the squash, pears, salt and pepper. This aromatic soup is as nourishing as it is tasty.

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