Warm up your culinary repertoire with a bowl of vibrant Gingered Butternut Squash Soup topped with a zesty beet slaw! This delightful American dish combines the creamy sweetness of butternut squash with the invigorating kick of fresh ginger, creating a comforting yet exciting flavor profile. Perfect for chilly evenings or a nourishing lunch, this soup not only warms the soul but also dazzles the eyes with its stunning colors. Ready in just 45 minutes and yielding four generous servings, this recipe is a must-try that will leave your taste buds dancing. Dive into the recipe below and discover how to create this culinary masterpiece that’s sure to impress family and friends!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- 1 cup shredded beets
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into 1-inch uniform pieces to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and grated fresh ginger to the onions, stirring quickly to prevent burning. Cook for an additional 30-45 seconds until the aromatics become fragrant.
- Add the cubed butternut squash to the pot and stir to combine with the onion mixture. Pour in the vegetable broth, ensuring the squash is mostly covered.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender and can be easily pierced with a fork.
- While the soup is simmering, prepare the beet slaw by combining shredded beets with olive oil and apple cider vinegar in a small bowl. Set aside to marinate.
- Once the squash is tender, remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Ladle the hot soup into serving bowls and top each portion with a generous spoonful of the marinated beet slaw for color, texture, and additional flavor contrast.
- Serve immediately, garnishing with a small drizzle of olive oil or a sprinkle of fresh herbs like chives or parsley if desired.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, even skin. This ensures maximum flavor and sweetness.
- Uniform Cubes: For even cooking, make sure to cube the butternut squash into uniform 1-inch pieces. This helps ensure that all pieces cook through at the same time.
- Sautéing Aromatics: Don’t rush the sautéing of the onions; letting them become slightly golden enhances their sweetness and adds depth to your soup.
- Blending Tips: If using a blender to puree the soup, allow it to cool slightly before blending to avoid steam build-up. Blend in batches if necessary for safety.
- Adjusting Consistency: If you prefer a thinner soup, gradually add more vegetable broth after blending until you reach your desired consistency.
- Flavor Boost: For an extra flavor kick, consider adding a pinch of cayenne pepper or a splash of coconut milk when blending the soup for a creamy texture and a hint of spice.
- Beet Slaw Variations: Feel free to experiment with the beet slaw by adding ingredients like shredded carrots, chopped apples, or even a sprinkle of feta cheese for added flavor and texture.
- Garnishing: Enhance the presentation by garnishing with fresh herbs like chives or parsley, and a drizzle of high-quality olive oil before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
