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Butternut Squash Soup With Fresh Ginger

Contributed by: Chris, WebAdmin. of


  • 1 large butternut squash (about 3 pounds)
  • 2 teaspoons vegetable oil
  • 1 medium onion, sliced
  • 21/2 teaspoons grated fresh ginger
  • 3 garlic cloves, minced
  • 1 (141/2-ounce) can vegetable broth
  • 21/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 teaspoon butter
  • Pinch of allspice
  • 1/4 cup sour cream


With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facilitate peeling. Peel the squash pieces carefully with a small sharp knife and cut them into 2-inch chunks.

In a medium soup pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until it is softened and translucent, three to five minutes.

Add the ginger, garlic, squash, broth, milk, salt and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes.

Puree the soup, in batches if necessary, in a food processor until very smooth. Pour the soup back into the pot. Add the butter and allspice. Reduce the heat to medium-low, cover, and cook for 15 minutes. Season with additional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream.

Serving Size: Makes 4 servings.

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