OHOW’s Favorite Creamy Butternut Squash Soup with Ginger
Is there anything better than enjoying squash soup on a fall day? We don’t think so! Our favorite butternut squash soup recipe features heavy cream and ginger for a creamy and flavorful dish perfect for cozy fall evenings. Plus, this recipe is pretty simple and requires minimal ingredients.
You start by peeling your butternut squash and cutting it in half lengthwise. Scoop out the seeds and save them for a tasty garnish! Cut your squash into cubes and heat up your stove to medium-high heat. Melt butter and coconut oil in a soup pot and add your chopped onion. Cook them down until they become translucent. Next, add your squash, ginger, and garlic. Enjoy the smell of fall floating throughout your kitchen as you mix and cook for about 5 to 7 minutes. If needed, add some extra coconut oil to the pot to avoid burning the squash.
Next, pour the heavy cream and chicken stock into the pot and bring them to a boil. Once boiling, reduce the heat and simmer the soup. Be sure to stir often and cook until the squash is quite soft. This process should take around 25 minutes.
When your squash is ready, pour about a third of the soup into a blender. Pluse a few times and then blend the mixture thoroughly. Add the blended soup into a large bowl and repeat this process twice more with the remaining soup. Now you’re ready to enjoy your soup!
Butternut Squash Seed Garnish
Serve with fresh chives. Plus, you can use the squash seeds as a garnish. To prepare the squash seeds, first, rinse them under cold water. Place the rinsed seeds in a small pot with enough salted water to cover them. Boil them for about 5 minutes and remove them from the heat. Drain and pat them dry. Toss them in a splash of olive oil and sea salt. Road the seeds in the oven for about 325 degrees F for about 10 minutes or until they become lightly browned and crispy.
OHOW’s Favorite Creamy Butternut Squash Soup with Ginger
Equipment
- blender
Ingredients
- 1 medium butternut squash
- 2 tbsp butter or more, as needed
- 1 tbsp coconut oil
- 1/2 onion chopped
- 1 tbsp ginger freshly grated
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup chicken stock or chicken broth
Instructions
- Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut squash into cubes.
- Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. If needed, add extra coconut oil if the pot dries out, to avoid burning onion or squash.
- Pour heavy cream and chicken stock into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
- Pour 1/3 of the soup into a blender. Cover and hold the lid down with a kitchen towel pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.
Squash Seed Garnish
- To prepare the squash seeds, rinse under cold water. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt. Roast at approximately 325 degrees F for 10 minutes or until lightly brown and crispy.