OHOW’s Favorite Creamy Butternut Squash Soup with Ginger
Is there anything better than enjoying squash soup on a fall day? We don’t think so! Our favorite butternut squash soup recipe features heavy cream and ginger for a creamy and flavorful dish perfect for cozy fall evenings.
Equipment
- blender
Ingredients
- 1 medium butternut squash
- 2 tbsp butter or more, as needed
- 1 tbsp coconut oil
- 1/2 onion chopped
- 1 tbsp ginger freshly grated
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup chicken stock or chicken broth
Instructions
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut squash into cubes.
- Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. If needed, add extra coconut oil if the pot dries out, to avoid burning onion or squash.
- Pour heavy cream and chicken stock into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
- Pour 1/3 of the soup into a blender. Cover and hold the lid down with a kitchen towel pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.
Squash Seed Garnish
- To prepare the squash seeds, rinse under cold water. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt. Roast at approximately 325 degrees F for 10 minutes or until lightly brown and crispy.
Notes
When soup is done, garnish with fresh chive or squash seeds.