This recipe I really like, not only because it's pretty easy, but because the soup also has onion, garlic, ginger root and some aromatic spices like cloves and cinnamon. The cream that you add at the end is optional, the soup is certainly delicious without it!
Butternut Squash Soup with Ginger Root and Cinnamon
1 medium to large butternut squash
1-2 cloves garlic
2" piece of ginger root
1/4 tsp. cinnamon
pinch of cloves1/2 tsp. salt
freshly cracked pepper
3-4 cups chicken, vegetable or beef broth
1/2-1 cup heavy cream
Prepare your butternut squash! Refer to this video on how to! You want roughly 2" pieces.
Place the butternut squash into a large pot. Cut the onion into quarters, place in pot. Add the garlic, here's how to smash it and get it out of its skin pretty easily:
Next, add the ginger root. Here's how to easily remove the outer skin of the ginger root.
Ok! So your pot should now contain the squash, onion, garlic and ginger root. Add the cloves, cinnamon, salt and pepper, then the broth. If you can get most of the contents of the pot covered with just 3 cups of broth, just use that. Use the additional cup of broth only if you have a large amount of squash and 3 cups doesn't suffice. Bring to a simmer and cover, cook for 45 minutes.
Now, we need to blend the soup. You can either use a handheld blender and blend it in the pot, or, you can blend it in batches in a blender. Be very, very careful if you are using a standard blender, the heat can cause the top to come off the blender and you don't want to get burned! You may also decide to wait to blend it until it is cooler. Once well blended, stir in the cream (the amount is up to you) and taste to see if you need additional salt and pepper. You can enjoy this soup hot or cold, although since it is winter, hot might be preferable!
Optional garnishes: bacon lardons, finely chopped ham... use your imagination! This can be served in a soup bowl or in a tea cup!
Depending on how much broth you use, your soup can be on the watery side. To ensure relatively thicker soup, use the minimum amount of broth necessary to simmer the squash and other ingredients and if you are still concerned about the soup being too watery, uncover and cook off some of the liquid (before blending).