This is my husband’s favorite soup. I love to make it this time of year. Perfect for entertaining,
serving as a starter course for Thanksgiving, or to just have wearing your pjs on a cold, rainy Fall
afternoon. My Ginger Squash Soup is full of Fall flavor and the colors of the season too.
1 medium butternut squash
1 medium acorn squash
3 tablespoons canola oil
1 large carrot (peeled and cut)
1 onion (peeled and chopped)
1 garlic clove (minced)
2 tablespoons chopped fresh ginger
48 oz can chicken broth
1/2 cup orange juice
1/2 cup brown sugar
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground cumin
2 teaspoons ground cinnamon
Cut butternut and acorn squash in half and remove seeds. Cook in microwave until soft and tender.
In large pot heat oil at medium heat and sauté onion, garlic, and fresh ginger until just tender.
Add chicken broth, orange juice, cooked squash, carrot, brown sugar, salt, cumin, cinnamon and
pepper and bring to a boil.
Turn burner to simmer and cover for half an hour. Let sit on stove to cool.
When cool pour into blender and puree.
Return to pot and reheat.
Serve with a dollop of sour cream and sprinkle with cilantro.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 1 medium butternut squash
- 1 medium acorn squash
- 3 tablespoons canola oil
- 1 large carrot (peeled and cut)
- 1 onion (peeled and chopped)
- 1 garlic clove (minced)
- 2 tablespoons chopped fresh ginger
- 48 oz can chicken broth
- ½ cup orange juice
- ½ cup brown sugar
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon ground cumin
- 2 teaspoons ground cinnamon
- Cut butternut and acorn squash in half and remove seeds. Cook in microwave until soft and tender. In large pot heat oil at medium heat and sauté onion, garlic, and fresh ginger until just tender. Add chicken broth, orange juice, cooked squash, carrot, brown sugar, salt, cumin, cinnamon and pepper and bring to a boil. Turn burner to simmer and cover for half an hour. Let sit on stove to cool. When cool pour into blender and puree. Return to pot and reheat. Serve with a dollop of sour cream and sprinkle with cilantro.
