↞ recipe box start page
Category: Soup and Salad
Prep Time: Cook Time: Total Time:
Servings: 4
2 tablespoons olive oil, divided
1 medium butternut squash, halved, seeded
2 garlic cloves, peeled
1 onion, chopped
2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
1 teaspoons kosher salt plus more for seasoning
1/2 teaspoon ground turmeric
1 28-oz. can whole peeled tomatoes, drained
1 1/2 cups cups low-sodium chicken broth
Freshly ground black pepper
Preparation
Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer.
Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
view more member recipes
Butternut Squash and Tomato Soup
Category: Soup and Salad
Prep Time: Cook Time: Total Time:
Servings: 4
2 tablespoons olive oil, divided
1 medium butternut squash, halved, seeded
2 garlic cloves, peeled
1 onion, chopped
2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
1 teaspoons kosher salt plus more for seasoning
1/2 teaspoon ground turmeric
1 28-oz. can whole peeled tomatoes, drained
1 1/2 cups cups low-sodium chicken broth
Freshly ground black pepper
Preparation
Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer.
Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Butternut Squash Kale Soup
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
by suemunzlinger
12 oz- 16 oz, cut up into 1/2 inch pieces, peeled and seeds removed butternut squash 1 tbls Olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1/2 cup Pearl couscous 1 cup water 1 can
Butternut Squash Soup W/ Apple
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
by suemunzlinger
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 Granny Smith apple (about 8 ounces) (squash to apple ratio should b
Butternut Squash Soup (healthier)
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
by jscookbook
Serving size 5 Cook time 1 hour 30 minutes oven temp 300 degrees ingredients 2 medium large butternut squash 2 cups of chicken boullion or stock 1 teaspoon coriander (crushed) 1 teaspoon cumi
view more member recipes
related CDKitchen recipes
Butternut Squash and Apple Soup With Toasted Pumpkin Seeds
Cold Butternut Squash Soup
Butternut Squash Fries
Simon Pearce Butternut Squash Bisque
Caribbean Chicken & Butternut Squash
Butternut Squash and Apple Soup
Curried Apple And Butternut Squash Soup
Pointe in Tyme's Bourbon Butternut Squash Soup
Butternut Squash Soup With Roasted Poblano Peppers
Beef With Butternut Squash And Szechuan Pepper
Recipe Quick Jump