Butternut Squash, Potato and Ginger Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 705
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons unsalted butter
1 cup chopped sweet onion
1 cup peeled chopped potato
1 tablespoon peeled chopped fresh ginger
Pinch of freshly grated nutmeg
1 clove garlic, minced
1 sprig fresh thyme, plus more leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups chopped peeled butternut squash
1/4 to 1/2 cup heavy cream, plus more for drizzling (optional)
Toasted pepitas, for serving
Directions
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
Cook’s Note
When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.