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Butternut Ginger Soup
Nb persons: 0
Yield:
Preparation time:
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Source: Sloat
| (Inspired by Sloat's Green Goods Buyer Katy Thompson and our Training Manager, Lora Kellner) This soup takes almost no time at all! | |
| 1 cube | butter |
| 1 bunch | leeks, white parts only, washed and finely sliced |
| 1 | yellow onion, chopped |
| 1 | butternut squash, peeled and chopped into 1/2 chunks |
| ½ tsp | thyme |
| 2 tsp | salt |
| ¼tsp | white pepper |
| 1 2” piece ginger root peeled and chopped fine | |
| 1 or 2 | potatoes, peeled and chopped, (optional) |
| 3 cans | chicken or vegetable broth, (about 6 cups) |
| 1 cup | Half & Half, (optional) |
Saute the onion, leeks and ginger with the butter in a large stock pot or Dutch oven until golden. Add the broth, squash and spices and simmer for 30 minutes. Add potatoes, if you are using them, and simmer another 30-45 minutes, until the squash pieces have begun to fall apart and the potatoes are thoroughly cooked. Remove from heat. Partially puree with an immersion blender (carefully, it's still hot!) Stir in the ½ and ½ to make a creamy version of this soup right before serving.
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