5 from 7 votes
Butternut squash soup with ginger and nutmeg
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
 
Fresh ginger and nutmeg are fragrant and tasty in this easy creamy butternut squash soup.
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
Ingredients
Preparing butternut squash puree
  • 1 butternut squash medium to large sized
  • 2 tbsp sunflower oil
  • 1 pinch sea salt
Preparing the soup
  • 2 cups butternut squash puree (from above)
  • 2 - 2 1/2 tbsp sunflower oil
  • 1/4 cup onion minced
  • 1 1/2 inch piece fresh ginger peeled and minced
  • 1 garlic clove minced
  • 1 can chicken broth (14.5 oz can)
  • 1/4 cup heavy cream
  • 1/8 tsp freshly ground nutmeg
  • sea salt and freshly ground white pepper to taste
Instructions
The butternut squash puree
  1. Preheat the oven to 400 F. Cut the squash in half and remove the seeds and strings with a spoon. Season the inner flesh of the squash with the sunflower oil and a generous pinch of sea salt. Bake in the oven for 1 - 1 1/2 hours or until the the flesh is soft and fork tender. I usually reduce the heat after the first 30 minutes to 375 F to help prevent scorching. Remove the puree with a spoon after it has cooled slightly and mash up the puree. Store up to three days in the fridge.
The soup
  1. Over medium-high heat, saute the onions in the sunflower oil until they begin to soften. Lower the heat as necessary to avoid scorching. Add the garlic and ginger and saute for another couple minutes. Next add the squash puree and chicken broth and bring it to a simmer.
  2. Simmer for a few minutes and then carefully transfer the mixture to a food processor or blender. (Transfer in batches if necessary). Pulse in the food processor until it is a smooth consistency. Transfer the mixture back to the soup pot.
  3. Add the nutmeg, heavy cream and additional sea salt and freshly ground white pepper to taste. The soup should be somewhat thick. Water can be added a little at a time to thin the soup to taste.
Recipe Notes

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If you like it a little spicy, you can kick it up a notch by adding a pinch of red chili pepper flakes to the squash before it bakes in the oven. The chili's release their oils as it cooks and slightly spices it up.

Use freshly ground nutmeg for best results.

I like organic sunflower oil. But you can use any good quality vegetable oil.

Transfer the soup to a food processor in small batches. Hot liquid in a food processor can expand. Be careful not to overfill the processor.