Happy Monday! Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash. Now this is already the second week and I sadly missed the kick-off week but here it is. Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.
This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap. Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?! He actually said "this soup is amazing" yes true, I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…
Butternut Ginger Soup
- 1 Tb Olive Oil + 1 tsp of seeds
- 2 garlic cloves, minced
- 1 Tb minced ginger
- 1 tsp red curry paste
- 1 medium squash, peeled, cubed and seeds reserved
- 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
- 3 scallion cut into rings for garnish
- 1 Tb Tofutti "sour cream" or other sour cream for garnish
- Salt, Pepper, and optional cayenne pepper to taste
*** Preheat oven to 375 F ***
- Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
- Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt.
- Heat 1 Tb olive oil in pot add garlic as well as ginger. Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
- Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil. Reduce heat and simmer - covered - until squash is soft about 20 minutes
- Blend the soup by using an immersion blender. Be very careful not to burn your self as the hot liquid splatters and can burn you.
- Add salt, pepper, and cayenne pepper to taste
- Laddle into soup bowls. Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.