Update: It’s a year since I posted this Roasted Butternut Squash and Ginger Soup recipe, and glad that I’ve made it again as this time around it’s a lot simpler. Last time I included celery, which really isn’t necessary, and because of it the soup was liquidised/blended and then had to be rubbed through a fine wire metal sieve. Not such a big deal. However, without the celery the soup just needs to be liquidised. I’ve also upped the amount of onions used and that gives a better base. Healthier, too.
Roasted Butternut Squash and Ginger Soup, with caramelised onions
- olive oil
- 1 x medium butternut squash, about 500 – 600 g (17.6 – 21 oz), sliced in half and seeds removed
- 250g (8.81 oz) x onions, peeled and chopped
- 1 x dried bay leaf, ripped
- 2 – 3 x garlic cloves, peeled and chopped
- 2.5cm (1 inch) x fresh ginger, peeled, trimmed and grated
- 1/4 x level teaspoon red pepper flakes OR up to 1/4 x teaspoon cayenne pepper (add less to begin with, cook, taste after blending soup and add more to personal taste)
- 1 x organic vegetable stock cube
- 700 ml (1.47 pt US Liq) x cold water
- ground ginger, taste after blending the soup and add up to 1/3 teaspoon
- single cream to serve – optional
Measurements within brackets above are approximate only.
- Slice the butternut in half, lengthways. Scoop out the seeds, brush with a little oil, place in an oven proof dish and roast at electric heat 200°C (392°F) on the second shelf for 30 – 40 minutes. When the flesh is soft remove from the oven and allow to cool. Then, simply scoop out the flesh, place into a suitable bowl and set aside.
- Whilst the squash is roasting, prep the onions and add to a heavy-based saucepan with enough oil to cover its base and the bay leaf. On electric heat No 2 (out of 6) allow to cook for about 20 minutes (if using gas and/or a light based pan then cook on low heat only). Stir through the occasional time. Add a splash or two of water to prevent them from drying out. Get them as evenly golden as possible before adding the garlic. Add the garlic, turn heat down to No 1 and continue to cook for a further 10 minutes. Push the onion mixture to the sides and add the ginger with a little more oil, if necessary, and cook for several minutes. Sprinkle over the cayenne pepper and take off heat.
- Pour the water into the onion mixture and add the stock cubes. Add the scooped out butternut squash. Bring to a boil at heat No 4, then turn heat down to No 2. Allow to simmer, with a lid, for about 15 – 20 minutes. Take off heat and allow to cool sufficiently before blending
- Remove the bay leaf. Blend the soup until absolutely smooth. Allow to settle before tasting for any needed seasoning and for any ground ginger or cayenne to be added.
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