Squash and Ginger Soup

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Squash and Ginger Soup

Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB