One of my favourite winter comfort foods is soup. Actually, I have to admit that soup is one of my favourite dishes no matter what the season. So, with a winter storm predicted to approach tomorrow, this rich and warm Gingered Butternut Squash Soup really hits the spot. I wish I had a dollop of crème fraîche to finish this off, but I had to make do with what was on hand in the pantry — so a dash of parsley flakes it was!
Paired with some crisp warm French bread soaked in Garlicky Bread Dipper from The Garlic Box, this is the perfect winter comfort food for me.
Gingered Butternut Squash Soup Recipe:
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, chopped
3 cloves garlic, minced
3 tsp ginger, minced
4 cups chicken or vegetable stock
salt & pepper
half & half cream or milk
In large stockpot, saute onions, garlic and ginger until soft and golden. Add in butternut squash, sweet potatoes, salt and pepper, and stir until coated. Add stock and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are soft.
Remove from heat and with a hand blender (one of the best tools to make puree soups) puree vegetables until there are no visible chunks. Stir in a small amount of cream (as much as you want to achieve a velvety richness) and whisk together with the puree. Serve immediately with warmed bread. Yum!