' I love butternut squash soup. The color is wonderful, and the taste is fantastic. Unfortunately, I’m the only one in my family who likes it. However, it’s been a while since the kids have tried it. Perhaps their tastes have changed.
This particular recipe is based on a Paula Deen recipe from foodnetwork.com. I made it yesterday, and for some reason it didn’t taste quite right. The depth of flavor that normally there wasn’t there this time. I thought about what I could do to fix it, and ginger popped into my head. I figure ginger goes well with pumpkin and carrots, so why not try it with this soup. I think it turned out great.
Ginger Butternut Squash Soup
2 lbs butternut squash, halved, peeled, seeded and cut into 1″ pieces
1 1/2 c. diced onion
2 carrots, peeled and diced
5 1/2 cups chicken broth
1/2 tsp salt
1/2 c. heavy cream or half and half
1/2 tsp dried ground ginger
1 tbsp fresh ginger (frozen, grated with a microplane)
In a medium saucepan, combine broth, squash, onions, carrots and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup.
Whisk cream, ground ginger and fresh ginger into soup. Serve immediately.
