Autumn is here and we love cooking with butternut squash. This is always one of the first soups I make every year, it signals my brain to get ready for the chilly weather that lies ahead. Ginger Sage Butternut Squash Soup, the Earthiness of the ginger and sage complement the Earthy butternut squash perfectly. Thick and hearty, with a nice spiciness from the ginger. This amazing soup is vegan and gluten-free and a perfect little detox after the weekend.
Butternut squash, aka ‘gramma’ or ‘butternut pumpkin’ has a sweet, earthy, nutty flavor similar to pumpkin. This squash is great in soups, roasted, purred for bread and muffins, the possibilities are endless. Butternut squash is low in fat and calories and is a great source of many nutrients, including fiber, Vitamins A, C, B6, Potassium, and Magnesium. Actually, with the exception of the side of toast, everything about this ginger sage butternut squash soup is extremely healthy.
Peeling a butternut squash can be challenging, and dangerous, so please to care when working with your peeler and knife. A good trick to soften the skin is to use the microwave oven. Simply poke a few holes in the butternut squash and microwave it for 2-minutes. This will soften the skin making the squash much easier to peel. A ‘Swiss Peeler’ or ‘Y’ shaped peeler is the best tool for peeling butternut squash.
Ginger Sage Butternut Squash Soup Ingredients
- Butternut Squash and Potatoes: Sweet, nutty, and Earthy. It is an amazing squash with beautiful color and hearty texture. Butternut squash soup is one of the healthiest things I cook. The high starch potatoes add body and texture to the soup.
- Onions, Garlic, Lemon, and Celery: The aromatics in butternut squash soup, they add a depth of flavor that highlights all the other flavors. Lemon adds a whisper of acidity to the soup.
- Ginger and Sage: The accent flavors to the butternut squash. Spicy, and Earthy, they bring brightness to the soup.
- Turmeric, Salt, and Red Pepper Flakes: Turmeric has a bright yellowish-orange color that enhances the color of the soup making it more visually appealing. It is a member of the ginger family and has potent anti-inflammatory qualities.
- Vegetable Stock and Olive Oil: Using vegetable stock keeps the soup healthy and vegan. We can all use a nice healthy soup these days.
Here is my recipe for Ginger Sage Butternut Squash Soup:
Ginger Sage Butternut Squash Soup
- Swiss Peeler
- 2 Tablespoons Olive Oil
- 1 1/2 Cups Red Onion Diced
- 1 1/2 Cups Celery Diced
- 6 Cups Butternut Squash 1-squash, peeled and seeded, 1-inch dice
- 2 Cups Russet Potatoes Peeled and 1-inch dice
- 1 Lemon Zest and juice
- 1 Quart Vegetable Stock
- 2 Teaspoons Turmeric Ground
- 2-3 Teaspoons Fresh Ginger Grated, adjust to your taste
- 3 Teaspoons Garlic Crushed and chopped
- 3 Teaspoons Salt
- 1 Teaspoon Red Pepper Flakes
- 3 Tablespoons Fresh Sage Leaves Finely chopped
- Heat a large heavy-bottomed pot with a lid over medium-high heat.
- Add the olive oil, onion, celery, potatoes, and butternut squash to the pot. Cover and reduce heat to low, sweat the ingredients at a low sizzle for 15-minutes, shaking the pot occasionally.
- Increase the heat to medium-high, clear space in the bottom of the pot, and add the garlic and ginger. let saute for 1-minute.
- Set the fresh sage aside. Add the stock, lemon, and dry seasonings, then bring to a boil. Reduce heat to low, cover, and simmer approximately 20-25 minutes.
- Once the potatoes and butternut squash are soft, remove from the heat and add the fresh sage leaves.
- Working in small batches, puree the soup in the blender. Be careful using a blender with hot liquids, hold the lid down hot a pot-holder to avoid any accidents.
- Serve hot, garnished with fresh sage leaves, and if you like, toasted bread.