Ginger & Winter Squash Soup
Winter squash and ginger combine for a warm and hearty soup that's perfect for fall
Peanut butter and jelly, cereal and milk, squash and ginger. Talk about your perfect pairings. This creamy soup pairs the winter squash, kuboka, which is also commonly known as Japanese pumpkin with ginger. Additionally, there are hints of garlic and brown sugar which will make this soup taste like a treat! Topped with fresh sage and creme fraiche this soup makes those cold winter nights feel a bit more cozy.
- 2 tbsp Butter
- 1/2 Cup Sweet onion, finely diced
- 2 tbsp Garlic, finely chopped
- 2 tbsp Ginger, finely chopped
- 1 tbsp Brown sugar
- 5-6 Cups Kuboka squash, cubed
- 4 Cups Chicken stock
- 1 Cup Heavy Cream
- 1/4 Cup Butter, cubed
- Salt and pepper to taste
- 6 Leaves Fresh sage
- 1/4 Cup Creme fraiche
In large braising pot, melt butter. Saute onion, garlic, ginger and brown sugar till softened. Stir in squash and stock. Simmer gently for 40 minutes till soft. Turn off heat. Add cream, mix with immersion blender till smooth. Finish blending with 1/4 cup butter. Season with salt and pepper. Garnish with chiffinade of sage and drops of creme fraiche.