Ginger and Spice Roasted Butternut Squash Soup

28 Jul

This soup was smoky, spicy, salty and sweet – basically, everything I could ask for in a soup.  I had a bit of a minor disaster when I walked away from the simmering shallots, garlic and carrots for (no joke) five minutes with the heat turned a tad too high and came back to a charred mess of vegetables.  I was on my way out the door in a few minutes and really had to scramble to get the vegetables back to their perfect caramelized, tender state but in the end it was well worth it.  The hint of ginger, the smoky flavors of the roasted butternut squash, the spice of the Sriracha, and the salt of the soy really set this butternut squash soup apart from previous versions I’ve made or tasted.

Ginger and Spice Roasted Butternut Squash Soup

Serves 2

1/2 roasted squash (refer to the “Butternut Squash Puree” section and use the leftover half), removed from skin and cut into chunks

2 shallots, thinly sliced

2 cloves garlic, chopped

1 carrot, chopped

3 tbs. Brummel and Brown

1 1/2 tsp. powdered ginger, divided

1 tsp. beef fat from homemade beef stock

2 1/4 cups homemade beef stock, divided

2 tsp. soy sauce

2 tbs. plain Greek yogurt, plus more for garnish

1/2 tsp. Sriracha sauce, plus more for garnish

Large pinch of kosher salt, or to taste

In sauce pan, sauté shallots, garlic, and carrot in Brummel and Brown and beef fat until lightly caramelized, roughly 10-15 minutes.  Add 1 tsp. powdered ginger and sauté 1-2 minutes until fragrant.  Add 1 1/2 cups beef stock and simmer covered 15 minutes until carrots are fork tender.

Transfer shallots, garlic, carrot and beef stock to food processor (or use immersion blender) and puree until smooth.  Slowly add chunks of butternut squash and pulse 10-15 times.  Once ingredients are incorporated, run processor until texture is smooth.  Transfer back to saucepan.

Add 3/4 cup beef stock (or however much until the soup is your desired consistency), soy, 1/2 tsp. ginger, plain Greek yogurt, Sriracha sauce, and large pinch of kosher salt and stir to combine.  Heat, covered, 15 minutes or until hot.  Serve in bowls garnished with a few drops of Sriracha and a spoonful of plain Greek yogurt.

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4 Responses to “Ginger and Spice Roasted Butternut Squash Soup”

  1. Michael Beyer September 8, 2010 at 10:06 am #

    Sounds delicious! Here is a recipe for a couscous that contains roasted butternut squash, zucchini, and carrots. http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/

Trackbacks/Pingbacks

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