Thursday, November 20

Butternut Squash Soup with Ginger

This soup is not as savory as the one we sampled at Charleston, but with its warm orange color and sparkly ginger flavor, it is a perfect Thanksgiving starter.

1 T. olive oil or butter

2–3 lbs. butternut squash, peeled and diced into 1-inch chunks

3 large carrots, chopped

1 medium onion, chopped

1 T. minced fresh ginger (1-inch piece)

2 quarts chicken or vegetable stock

1/8 c. grated orange zest (from 1 medium orange)

Pinch of ground nutmeg

Salt and freshly ground pepper to taste

1 c. sour cream or heavy cream

Heat the olive oil or butter over medium heat in a large sauce pot. Sauté the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until the vegetables are tender. Add the nutmeg, and salt and pepper. Purée the soup with a hand held immersion blender or in batches in a blender until smooth and creamy.

Just before serving, swirl a big spoonful of the sour cream or heavy cream into each soup plate. Serves 10 as a starter or 6 as a main course.