A bit of fresh ginger balanced with the kick of ground ginger turn sweet and rich squash soup into much more than the sum of its parts. It's a tasty beginning to a bigger meal or a light dinner with crusty bread and a fresh salad.
Prep Time: 15 minutes
Cook Time: 30 hours
Total Time: 30 hours, 15 minutes
Yield: Makes 6 servings
- 4 lbs. winter squash (1 large squash)
- 2 medium onions
- 3 cloves garlic (optional)
- 3 Tbsp. butter or vegetable oil
- 1 Tbsp. grated fresh ginger
- 1 tsp. ground ginger
- 1/2 tsp. salt plus more to taste
- 8 cups chicken or vegetable broth
- Sour cream or crème fraîche for garnish (optional)
- Halve, seed, peel, and cube squash. Set aside.
- Halve, peel, and chop onion. Mince garlic, if you like.
- Heat a large pot over medium-high heat. Add butter or oil and onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until onion is soft, about 3 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add fresh and ground ginger and stir until fragrant, about 1 more minute.
- Add squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until squash is very tender, about 20 minutes.
- Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
- Return soup to pot and add salt to taste. Serve topped with dollops of sour cream or crème fraîche, if you like.