Recipe: Ginger Squash Soup

I set out to make this soup for Thanksgiving just as your basic side dish but this was a star all in its own. The original calls for coconut milk which I somehow forgot to add but I really didn’t miss it. I simply added a little more spice. The fresh ginger really gives it a life of its own and I made some caramelized almonds for the top as well. I didn’t serve with milk or cream but I think I’d prefer this with a yogurt or coconut milk instead for final serving.

Ginger Squash Soup
Serves 6
  1. 2 tablespoons butter
  2. 1 large onion, diced
  3. 5 medium carrots, sliced
  4. 3" piece of ginger, shaved or chopped finely
  5. 1 teaspoon turmeric
  6. 1 teaspoon chili powder
  7. 1 large squash, cut in to 1" cubes and roasted
  8. 6 cups chicken or vegetable stock
  9. salt and pepper
  1. In a large pot melt the butter and add the onion, carrots ginger and spices, stir over medium heat until softened, about 8 min.
  2. Add the stock and squash and simmer for about 30 minutes covered, stirring occasionally.
  3. Pour in to a blender or use a stick blender to puree until smooth.
Adapted from Noshing with the Nolands
Mab Made Food

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