• Email
  • Pin It
 

Butternut Squash Soup

 

Contributed by:

Butternut Squash Soup
 

 

7 comments | Leave Comment

 
6 Ratings6 Ratings6 Ratings6 Ratings6 Ratings (6 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Butternut Squash Soup

Squash, gourds and all things orange seem especially appealing in the fall, when they are like the colors of the falling leaves. This recipe was inspired by one in Food and Wine Magazine. Their version was so time-consuming and complicated, I nearly skipped it entirely. (The first instruction practically had you growing the butternut squash and plucking it from the field.) I prefer this quicker way to get to the same goal. The result is a light and creamy soup, with just a hint of sweetness. To peel ginger, use a sharp paring knife. Remove the rough, bumpy skin about as far down as you think you need to yield the amount called for. Then grate or mince.

Times

  • Prep Time : 5 min min
  • Ready Time : 5 min

Servings

8 servings

Ingredients

  • 1 medium onion, minced
  • 2 pounds prepared peeled, cubed butternut squash
  • 6 cups water
  • 1 cup coconut milk
  • 1/2 cup white wine
  • 2 cloves garlic, chopped (or 2 frozen crushed garlic cubes)
  • 1 tablespoon fresh grated ginger (or 1 teaspoon ginger powder)
  • 1 teaspoon curry powder
  • 1/4 teaspoon dried thyme
  • 1 teaspoon kosher salt

Directions

Preparation

  1. Place all ingredients in a 6-quart stockpot. Cover and bring to a boil.
  2. Reduce to simmer and cook, covered, for 30 to 40 minutes, until squash is soft.
  3. Use an immersion blender, potato masher or fork to purée or mash squash and continue cooking for 10 minutes.
  4. Ladle into bowls and serve.

Contributed by: Quick & Kosher, JAMIE GELLER

Video

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

7 Responses to Butternut Squash Soup

  1. avatar says: tcb

    I love this soup. I make it all the time. The ginger give it such a unique flavor. And I love anything with coconut.

  2. avatar says: Beverley

    beautiful recipe and it looks easy to make , how much of difference to the result if I didn’t use the coconut milk? Thank you and shabbat Shalom

    • it will make a little difference the coconut milk add both creaminess and flavor – you can sub with another dairy or non dairy alternative if you don’t like the favor of coconut.

  3. Thank you. I just made this soup.

  4. avatar says: Audrey

    Hi, just wondering if it makes a difference in terms of flavor at what point you add the frozen garlic cubes? At the start vs towards the end?

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in