Most Butternut Squash soup recipes I have seen involve a lot of butter, cream or both. While they are good, I think this practically fat free recipe is just as good. Plus, this has just a slightly different flavor than you are used to because of the grated ginger. It is so worth it!
Butternut Squash Soup1 medium butternut squash (about 2¼ pounds) n>
1 medium onion, chopped (about 1 cup)
1 Tbsp freshly grated ginger, about 1/2 to 1 inch
3 Tbsp unsalted butter
3-4 cups vegetable broth
Salt and pepper to taste
Sour cream for garnish
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side up on baking sheet. Spray with cooking spray, season with salt and pepper. Flip to cut side down. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. (Or if it is easier, peel the skin off with a paring knife and cut into cubes. You'll see later I did both.)
While the squash is baking, cook the onion and a saucepan, sprayed with cooking spray, over moderately low heat, for 5 minutes or until the onion is softened. Add the ginger, cook until fragrant.
Note: this is my ginger. It freezes well. Peel with spoon or potato peeler, grate with microplane, and freeze the remaining.
Add the broth and simmer the mixture for 10 minutes, covered.
Add the squash pulp to the sauce pan.
Transfer the mixture to a blender or food processor, in batches, and puree until smooth.
Return the soup to the sauce pan, add enough water to achieve the desired consistency, and salt and pepper to taste. Cook over moderate heat until it is hot.
Garnish each portion with the heaping teaspoon of low-fat sour cream. (Obviously don't do this if you are trying to be vegan-friendly.)
Enjoy! And Happy Thanksgiving. I will return after the Holiday weekend with a couple more great recipes!