Creamy Butternut Squash Soup With Ginger

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 lbs butternut squash
• 2 tablespoons butter
• 1 onion, chopped (about 1 cup)
• 3 garlic cloves, sliced
• 2 tablespoons gingerroot, minced fresh
• 6 cups water
• 2 teaspoons salt, more to taste
• apple cider vinegar, to taste (about a tablespoon)
• 2 tablespoons creme fraiche (or sour cream) (optional)
• 1 tablespoon almonds, toasted & slivered

Recipe

• 1 peel the squash, using a sharp vegetable peeler. cut it in half lengthwise and scoop out the seeds with a spoon. cut in 1-inch chunks.
• 2 heat the butter in a large soup pot over medium heat. add the onion and cook until it softens, about 5 minutes. add the garlic and ginger root and cook until fragrant, about 3 minutes. add the diced squash, water and salt and bring to a simmer. cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
• 3 puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. the soup should be completely smooth and a little thicker than heavy cream. ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
• 4 heat the soup through once more and season to taste, adding salt first and then the vinegar. add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
• 5 to serve, stir the crème fraîche to loosen the texture. ladle the soup into wide bowls and spoon 1 to 2 tbsps. of crème fraîche in a decorative pattern onto each. scatter a few toasted slivered almonds over the soup and serve immediately.