Pureed Winter Squash Soup With Ginger
Ingredients
- 1 tablespoon canola or rice bran oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 carrot, diced ⓘ
- 2 pounds peeled winter squash, like butternut or kabocha ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tablespoon minced ginger ⓘ
- 6 1/2 cups water, chicken stock or vegetable stock ⓘ
- 13 cup rice
- Salt and freshly ground pepper ⓘ
- 1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth) ⓘ
- Pinch of freshly grated nutmeg ⓘ
- 1/2 lime ⓘ
- 4 to 6 tablespoons plain yogurt ⓘ
Instructions
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot.
- Cook, stirring, until the vegetables are tender, about 5 minutes.
- Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil.
- Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, puree the soup.
- If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid.
- Return to the pot and heat through.
- Stir in the ginger juice, taste and season with salt and pepper.
- If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon.
- Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition & Diet Analysis (per serving)
721
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).