Pour warmed chicken stock over top and add ginger … This soup has such a lovely sweet and savoury balance. Position a rack in the middle of the oven and preheat to 450*F. Line a jelly roll pan with tinfoil. Transfer ginger root to paper towels to drain. The soup may be made 2 days in advance and kept covered and chilled. This butternut squash apple ginger soup is totally delicious AF. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and … Makes 6 cups, serving 4. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. Place apples and squash in a high speed blender. Divide the soup among 4 bowls, float a lime slice on each serving and top it with some of the fried ginger root. In a small skillet, heat the oil over moderately high heat until it is hot but not smoking and in it fry the ginger root, stirring for 1 minute or until it is pale golden. Stir in the cinnamon, ginger, nutmeg, salt and pepper. Lay the squash halves… I’m posting this Vegan Butternut Squash Soup with Ginger today not just because it’s delicious and easy and I want to share it with you, but because I owe my mom the recipe. Serve immediately. It’s super easy to make, so comforting, filling, thick and creamy, without actually using any flour or cream, making it gluten-free, dairy-free and vegan friendly, and just so gosh darn satisfying! DIRECTIONS. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender. She asked me to make more when we were visiting a few weeks ago and I never got around to it.
Slowly add the half and half, stirring to combine. Halve the squash lenghtwise and with a sharp metal spoon scrape out and discard all the seeds and fibres. A few visits ago, she and I made a double batch of this soup and we froze it up for her work lunches. You can garnish your Butternut Squash Soup with bits of roasted butternut squash, chopped apple, parsley and a swirl of sour cream, if desired. Sorry mom.
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