Butternut Squash and Ginger Soup

A few weeks ago Eric Ripert, of Le Bernardin, posted a recipe on his twitter feed for butternut squash soup with ginger.  Since then, I have been salivating and staring at a huge butternut squash in my kitchen.  Finally, I used that massive orange beast for this soup and it was excellent.  Only served it with a salad as our dinner, but it would work even better as a starter for a dinner party, for yourself or to bring to a friend’s house.  It’s easy and very customizable, should you like other types of squash too.

I also made some crunchy garlic-pepper croutons with some bread I made a few days ago. You can easily buy some croutons, or I’ll post a quick easy recipe for you to make your own.  All you need is some slightly stale bread, or bread with lots of crust.

Printable Version

1 large butternut squash, cut into cubes, seeds and skin removed (about 4 cups)
4 tablespoons, plus 1 tablespoon butter
1/4 cup milk (or if you have it, use heavy cream)
1 sweet onion, diced
1 clove garlic, diced
2 tablespoons fresh ginger, about 1 1/2 inch piece
1 teaspoon brown sugar
Kosher Salt
Ground black pepper
1 quart chicken stock, about 4 cups

In a medium pot or dutch oven, heat 1 tablespoon butter over medium heat. When melted, add onions and cook until translucent, about 5-7 minutes. Add ginger and garlic and cook 1 minute. Add butternut squash and top with 1 teaspoon brown sugar. Mix to coat and cook, partially covered, for 3-5 minutes.

Add chicken stock and bring to a boil. Reduce heat to a slow simmer and cook, partially covered, until squash are soft, about 15 minutes. Using a hand blender, blend the squash until no chunks remain. You can pour through a strainer to remove any bits if you prefer. Add butter, milk or heavy cream, and season to taste with salt and pepper. Serve with garlic-pepper croutons (recipe follows).

Garlic-Pepper Croutons


1-2 cups stale or very crusty bread, cut into small pieces
1 tablespoon olive oil
garlic powder

Preheat oven to 400.

In a medium oven safe skillet, heat olive oil over medium heat. Add bread and stir to coat. Season generously with pepper and garlic and a little salt. Cook for about 5-7 minutes and then move pan into oven. Cook for about 10 more minutes, or until crouton are crisp. Serve with soup or top your salad. Enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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4 Responses to Butternut Squash and Ginger Soup

  1. Pingback: Tweets that mention Butternut Squash and Ginger Soup | The Carnivore and the Vegetarian -- Topsy.com

  2. eatgreek.net says:

    it looks yummy! 😀

  3. Peggu says:

    This sounds great! I bet the butternut plays very well with the ginger! Can’t wait to bust this one out!

  4. Harjit says:

    I do eat nuts/seeds/avos/coconuts etc. on a regular basis but just in halhtey (smaller) amounts. You get enough fat from just eating whole low fat plant foods though. Actual grams of changes day to day, but on average I’m getting 70+ grams of protein per day 600+ grams of carbs. Cronometer(DOT)com. I’ve easily put on muscle via weight training eating this way! Search on Youtube fruit and strength . Easy!

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