Butternut squash has a pale exterior and a deep orange flesh. I find it is a great substitute for European pumpkin.
This soup has a sweet and spicy taste that’s a nice surprise. I found it at Food52. Here’s my adaption
2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, minced
1 tablespoon ground dried ginger or more
1/2 teaspoon ground cumin
1 butternut squash, about 2 pounds or so, peeled, seeded and cut in medium pieces
3 cups chicken broth or more
2 tablespoons honey
1-2 teaspoons crushed dried red pepper flakes and seeds
1/2 cup cream
2 tablespoons apple cider vinegar
- In a medium saucepan heat oil. Add onion and Saute until tender.
- Add garlic, ginger and cumin. Stir quickly for 30 seconds only
- Add squash and broth. Bring to a boil, cover and then simmer until very tender.
- Remove from heat.Puree with a stick blender.
- Add honey and hot pepper flakes. Simmer covered 5 minutes.
- Stir in cream. If it’s too thick, add more broth and cream.
- Add 2 tablespoons apple cider vinegar
- Garnish with a drizzle of cream or a spoon of sour cream
This should be spicy! Add more red pepper flakes, ginger or honey as you like!
Yummm the combination sounds amazing! Comfort food!
Thanks! You should try it!