Gingered Butternut Squash Soup

Recipe by tacomaboys

A wonderful fall soup recipe from our featured customer Faye of Tacoma


  • Time

    30 m

  • 6 servings

  • Cals


  • 1 butternut squash peeled and seeded
  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 1/2 cup chopped leeks (white and green parts)
  • 1 TBSP ginger, peeled
  • 5 cups chicken stock
  • 2 tsp nutmeg


  • Cut butternut squash into about 1 inch even sized cubes.
  • Heat a large pot or dutch oven over medium heat. When hot add olive oil and once oil is hot add in onions and leeks
  • Add in squash, ginger and chicken stock and bring to a simmer, cooking until the squash is tender (about 15 minutes)
  • Pour off most of the stock in a large bowl and reserve
  • Carefully add squash, onions, ginger and leek mixture to blender or food processor and puree (careful will be very HOT!)
  • Once pureed, add contents back to pot and add in the chicken stock until the desired consistancy is attained.
  • Stir well and add in nutmeg, salt, and pepper to taste.

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