Gingered Butternut Squash Soup
I have not done a #SundaySupper for awhile but I couldn’t pass up this with a great theme of Warming Trends hosted by T.R. Crumbley from Gluten Free Crumbley. This theme has recipes that will warm your stomach and your soul. Great fall comfort foods like our Gingered Butternut Squash Soup. My girlfriend Colleen was after a fall soup for Thanksgiving on my site but I didn’t really have a Thanksgiving soup recipe. She was surprised as she loves the soup that I serve at Thanksgiving but I guess I am too busy with preparation to share one on my site at that time. So this was a perfect theme to show case one of my delicious soups. I make a different one every time but they are all fall flavored with wonderful squash, pumpkin, carrots, or sweet potatoes or a combination of.
This one in particular I had not made before but they are all around the same fall theme and my company would think they had had it before too. I love using spices like ginger in my fall soups. They all have one connection though as they are delicious!
This soup I topped with sweet and spicy candied pecans, I made two different kinds to try, one crunchy and the other with more of a caramel which gave a softer nut. My family loved both and I will let you decide which one you favour. I have a super quick method for you to get a candied nut.
I added a teaspoon of cream to the top and as you see in the first picture some chives. These are of course additional toppings that you may or may not want to use. The soup actually doesn’t have any cream in it as I used a light coconut milk to get that delicious creamy texture, so you may want to omit the additional cream but I think it looks so pretty.
- 1 large butternut squash, halved lengthwise and seeded
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 large onion, diced
- 5 medium carrots, sliced
- 1 Tbsp. ginger puree
- 6 cups chicken or vegetable stock
- 1-14 oz. can light unsweetened coconut milk
- Salt and pepper
- Cream, half and half (optional)
Caramelized nuts (optional)
- 1 cup pecans, chopped
- 2 Tbsp. butter
- 2 Tbsp. brown sugar
- 1/4 tsp. cayenne
- 1 tsp. cream (optional)
- Preheat oven to 350F. Rub the inside of the butternut squash with the olive oil. Bake the squash for about 1 hour or until very tender when pierced with a fork. Let cool enough to handle and then spoon out the flesh into a large bowl. Set aside.
- Meanwhile, in a large pot melt the butter and add the onion, carrots and ginger, stir over medium heat until softened, about 8 min. Add the stock and squash and simmer for about 20 min. covered, stirring occasionally. Uncover and cook another 10 min. stirring occasionally. Make sure the carrots and the squash are very tender. Remove from heat and add the coconut milk.
- When cool enough to handle blend in a blender in batches or use a hand blender until smooth.
- For the caramelized nuts, in a medium fry pan melt the butter and add the sugar, stir until the sugar is dissolved. If you want a softer nut and to be more like a caramel add the tsp. of cream, stir to combine. Then add the nuts and the cayenne. Stir well to coat. Don't over cook the sauce as it will get too hard later. Cook for 1 minute. Remove from heat and pour onto a cook sheets cover with waxed paper to cool.
- When cool, chop the nuts and add to the top of the soup along with a tsp. of cream (optional) and chives if using. Serve immediately.
Here are all the wonderful recipes that we have for you today for our theme Warming Trends, enjoy!
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife
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