• >
  • Recipes
  • >
  • Roasted Butternut Squash Soup with Chili Ginger

Roasted Butternut Squash Soup with Chili Ginger

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings
LEVEL: Easy

ingredients

recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 425 degrees F.

Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove.

While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes.

Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat.

Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice.

To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 06, 2013

    Flag

    I made this having seen Lorraine make it on TV and it is so easy: roasting the squash halves saves peeling the darned things, though you do need to wait for them to cool before handling them. The first time I made it I used my home grown chillies and boy...it was hot! I now sometimes use Piri-Piri sauce instead of the chillies as it is easier to get the "kick" just right

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 10, 2013

    Flag

    YUMMY. This soup is delish. I made it for dinner last night and it will be in my top 10 recipes from now on. I cut the squash in cubes and cut the onion into larger pieces and roasted it all along with the garlic and seeded peppers in the oven till caramelized. It gave the soup a little more sweetness.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2012

    Flag

    Very easy to make & it's really delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How