Roasted Butternut and Ginger Soup2015-05-27
- Servings : 6
- Cook Time : 1:15 h
- Ready In : 1:15 h
- 2 butternut squash (about 1.5kg total), halved lengthwise, seeded
- 2 tbsps vegetable oil
- 2 cups onion, thinly sliced
- 1 tbsp golden brown sugar
- 2 tsps fresh ginger, grated
- 2 garlic cloves, grated
- 1⁄2 cinnamon stick
- 5 cups chicken stock
- fresh parsley, chopped
- 1 tbsp pumpkin seeds, toasted
Preheat oven to 180°C Oil baking tray. Place the butternut, cut side down, on baking tray. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender,about 15 minutes.Add squash and the chicken stock. Bring to boil, then cover, reduce heat and simmer 10 minutes. Discard cinnamon.
Purée soup in blender. Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve with extra pumpkin seeds, if desired.