Butternut Squash Ginger Soup

October 05, 2019 11:11 AM

Butternut Squash Ginger Soup from More Perreca's— The Perfect Autumn Food This soup is packed with flavor … and anti-oxidants making it the perfect food for ushering in the colder weather in the Northeast.

1 TB Extra Virgin Olive Oil


2 TB Butter

1 Large Spanish Onion

2 TB Fresh Ginger Root (minced)

2 Cloves Fresh Garlic (minced)

3-4 Leave Fresh Sage

2 Cups Butternut Squash (peeled and cubed)

2 Cups Carrots (diced)

1 Medium Sized Granny Smith Apple (cored and diced)

6 Cups Chicken or Vegetable Stock

2 Dry Cinnamon Sticks

2 tsp salt

1/4 tsp Nutmeg

1/4 tsp Cumin Black Pepper to taste

Heat extra virgin olive oil and butter in stock pot over medium heat and add onion, garlic, sage and ginger.

Sauté until tender.

Add Butternut squash, carrots, apple, stock, cinnamon, salt, nutmeg, cumin and bring to rolling boiling for 1-2 minutes.

Reduce to medium heat for 30-40 minutes or until carrots and squash are tender.

Transfer to blender (in batches) to puree. Add black pepper to taste. Serves 8


WNYT Staff

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