Gingered Butternut Squash Soup

Warming from the inside out, a steaming bowlful of butternut soup is just what the doctor ordered, even when you’re feeling perfectly well. Roasting the squash caramelizes the natural sugars, bringing out a greater depth of flavor while enhancing the velvety texture once blended. If you’re spice-sensitive, you might want to start with half as much ginger to be safe; you can always add more to taste.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 87kcal

Author: Hannah Kaminsky

Ingredients

1 2 pound butternut squash
1 medium red onion diced
3 medium carrots diced
2 stalks celery diced
1 medium pear cored and diced
2 inches fresh ginger peeled and minced
3 cloves garlic minced
3 cups low-sodium vegetable broth
2 tablespoons white miso paste
1/2 teaspoon crushed red pepper flakes plus additional to garnish, if desired
2 cups plain unsweetened non-dairy milk plus additional to garnish, if desired
1/4 cup fresh cilantro roughly torn or chopped

Instructions

Preheat your oven to 425℉ degrees and line a baking sheet with parchment paper or a silicone baking mat.
Use a sharp knife to cut the butternut squash in half lengthwise, then use a spoon to scrape out the seeds and stringy membrane; save to roast separately or compost. Place them with the cut sides down on the baking sheet. Roast for 45 - 50 minutes, or until fork-tender. Let stand until cool enough to handle.
Meanwhile, in a large saucepan over medium heat, add the onion, carrots, celery, pear, ginger, garlic, and a splash of the vegetable broth; just enough to prevent the vegetables from sticking. Sauté, stirring periodically, until the vegetables are tender, aromatic, and lightly browned, about 8 - 10 minutes.
Scoop the roasted butternut squash out of the skin and directly into the pot, discarding or composting the skin. Add the miso, crushed red pepper flakes, remaining vegetable broth, and non-dairy milk, mixing gently to combine. Simmer for 10 minutes for the flavors to meld.
Carefully transfer the mixture to a blender in batches, or use an immersion blender in the pot, and blend until smooth, or leave part of the soup unblended for more texture. Pour into bowls and top with a drizzle of non-dairy milk and additional pinch of crushed red pepper flakes, if desired, followed by fresh cilantro. Enjoy hot.

Notes

Serving suggestion: Enjoy with a bit of crusty bread or crackers for dipping, or a light, fresh salad on the side for some cooling contrast. Consider adding a handful of white beans or chickpeas, either whole or blended in, if you want to boost the protein quotient.

Notes: For an almost-instant version, use 2 (15-ounce) cans of butternut squash puree and skip the roasting step. Add it right before the vegetable broth and proceed as directed.

Nutrition