Butternut Squash & Ginger Soup

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Butternut Squash & Ginger Soup
Serving Size:10|Prep Time:30minutes|Cook Time:25minutes
Butternut Squash & Ginger Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons ginger root peeled and finely chopped
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cloves garlic minced (1 tablespoon)
  • 8 cups butternut squash, peeled and cubed about 2 lbs whole squash
  • 4 cups vegetable broth or stock
  • 1 cup Lulubelle's™ Creamery whole milk,
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dry mustard
  • 1/4 teaspoon ground cumin

Nutritional Information

  • Butternut squash is an excellent source of vitamin A which promotes healthy skin and eyesight.
  • Ginger contains gingerol which has shown to have antioxidant and anti-inflammatory properties.

Directions

Print Recipe
  1. Heat the oil in a heavy soup pot over medium heat. Add the ginger, onion, celery, and garlic. Sweat the vegetables without browning, stirring regularly for about 5 minutes.
  2. Add the cubed squash and stir to combine with the vegetables.
  3. Pour in the 4 cups of vegetable stock or broth to cover the cubed squash.
  4. Bring to a boil, then lower the heat to a simmer. Cover and cook until the vegetables are tender, about 15-20 minutes.
  5. With a stick blender or in a traditional blender in 2 batches, puree the soup until smooth. If pureeing in a blender or food processor, let the soup cool slightly and hold the lid with a hot pad or dry towel to ensure it stays secure. Pulse the soup until liquefied.
  6. Return the soup to the pot and add the milk and lemon juice.
  7. Whisk in salt, pepper, dry mustard, and cumin.
  8. Bring to a simmer over medium-high heat while stirring. Simmer for five minutes, then remove from heat and serve.

Chef's Narrative

Creamy and satisfying with a gingery punch, this hearty soup is delicious paired with a nice salad and crusty bread.

Recipe Substitutions

For vegan version, replace milk with vegetable stock or non-dairy milk alternative. Any other winter squash or starchy vegetable can be used in place of butternut squash.
Nutrition Facts:
Total Calories Per Serving: 100, Total Fat: 4g, Saturated: 1g, Trans Fat: 0g, Sodium: 440mg, Potassium: 406mg, Carbohydrate: 15g, Dietary Fiber: 2g, Protein: 2g
Allergens:
Milk

Directions

Print Recipe
  1. Heat the oil in a heavy soup pot over medium heat. Add the ginger, onion, celery, and garlic. Sweat the vegetables without browning, stirring regularly for about 5 minutes.
  2. Add the cubed squash and stir to combine with the vegetables.
  3. Pour in the 4 cups of vegetable stock or broth to cover the cubed squash.
  4. Bring to a boil, then lower the heat to a simmer. Cover and cook until the vegetables are tender, about 15-20 minutes.
  5. With a stick blender or in a traditional blender in 2 batches, puree the soup until smooth. If pureeing in a blender or food processor, let the soup cool slightly and hold the lid with a hot pad or dry towel to ensure it stays secure. Pulse the soup until liquefied.
  6. Return the soup to the pot and add the milk and lemon juice.
  7. Whisk in salt, pepper, dry mustard, and cumin.
  8. Bring to a simmer over medium-high heat while stirring. Simmer for five minutes, then remove from heat and serve.

Chef's Narrative

Creamy and satisfying with a gingery punch, this hearty soup is delicious paired with a nice salad and crusty bread.

Recipe Substitutions

For vegan version, replace milk with vegetable stock or non-dairy milk alternative. Any other winter squash or starchy vegetable can be used in place of butternut squash.
Nutrition Facts:
Total Calories Per Serving: 100, Total Fat: 4g, Saturated: 1g, Trans Fat: 0g, Sodium: 440mg, Potassium: 406mg, Carbohydrate: 15g, Dietary Fiber: 2g, Protein: 2g
Allergens:
Milk

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons ginger root peeled and finely chopped
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cloves garlic minced (1 tablespoon)
  • 8 cups butternut squash, peeled and cubed about 2 lbs whole squash
  • 4 cups vegetable broth or stock
  • 1 cup Lulubelle's™ Creamery whole milk,
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dry mustard
  • 1/4 teaspoon ground cumin

Nutritional Information

  • Butternut squash is an excellent source of vitamin A which promotes healthy skin and eyesight.
  • Ginger contains gingerol which has shown to have antioxidant and anti-inflammatory properties.
 

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