Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Charred Ginger Squash Soup
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Charred Ginger Squash Soup

from Charred Ginger Squash Soup with Mushroom-Kale Saute + Socca, the Week of March 19, 2017.
View the previous recipe for this meal.

This recipe came together through participants in our Winter Recipe Jam sharing their ingredient suggestions. It is best with a saute of kale + mushrooms. Ginger, garlic, and onion are quickly blackened to add another element of flavor while mellowing their sharp potency. Pureed with butternut squash and other veggies makes for a simple soup with an added layer. A squirt of lime rounds off the entire soup. We used a butternut squash but most any winter squash could work instead.

Ingredients

  • 2 lbs winter squash, such as butternut, sweet meat, acorn or similar
  • 2 onions, small to medium in size
  • 3 carrots
  • 3 stalks celery
  • 4 cups broth, chicken or vegan
  • 2 inch pieces ginger
  • 4 cloves garlic
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime

Serving Size: 4 People



 

Preparation Instructions

Preheat the oven to 400. Cut the squash in half, remove the seeds and place on a baking sheet. Fill each hole of the squash with water. Place in the oven for about 30-45 minutes until a spoon can easily cut into the flesh.

Once it is in the oven, cut half of the onions into quarter pieces and dice the other half of the onions finely. Chop up the carrots and celery stalks as well. Saute in a dry pot over medium-low heat for about 10-15 minutes until the carrots and celery are softened. Add a splash of water if the veggies start to stick to the pan. Add the broth and bring up to a simmer.

Meanwhile, peel off most of the skin of the ginger, not worrying to do every last crevice. In a dry skillet (avoid non-stick for this as it may start smoking) over high heat, place the quarter pieces of onions, peeled garlic cloves and the ginger broken into chunks into the skillet. Once the side touching the skillet receives a solid burnt mark, flip it over. Do every side that is possible. Keep a lid on the pan in between flipping the pieces to help them soften as well.

Once the squash is tender, cool it until you are able to easily peel it. Place the chunks of squash and the charred aromatics in a blender along with most of the soup. Blend up the soup in batches, or use an immersion blender instead if you prefer.

Place the blended soup back in the skillet and set over low heat. Season with salt and pepper, adding more to taste as needed. At the very end, just before serving, stir in the lime juice.