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!