Directions
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.
Add the cubed squash and stir to combine with the vegetables.
Pour in the 4 cups of vegetable stock or broth to cover the cubed squash.
Bring to a boil, then lower the heat to a simmer. Cover and cook until the vegetables are tender, about 15-20 minutes.
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.
Return the soup to the pot and add the milk and lemon juice.
Whisk in salt, pepper, dry mustard, and cumin.
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.
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Ingredients
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2tablespoonsolive oil
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2tablespoonsginger rootpeeled and finely chopped
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1cupdiced onion
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1cupdiced celery
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2clovesgarlicminced (1 tablespoon)
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8cupsbutternut squash, peeled and cubedabout 2 lbs whole squash
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4cupsvegetable broth or stock
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1cupLulubelle’s™ Creamery whole milk,
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1tablespoonlemon juice
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1teaspoonsalt
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1/8teaspoonground black pepper
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½teaspoondry mustard
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1/4teaspoonground cumin
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