Name: Buttercup Squash Soup with Ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 0.5 teaspoon sea salt, or to taste; 0.125 teaspoon freshly ground black pepper, or to taste; 2.5 pounds buttercup squash - seeded, peeled, and cubed; 1 large clove garlic, minced; 1 tablespoon chopped fresh sage; 1.5 teaspoons minced fresh rosemary; 1 teaspoon minced fresh ginger root; 0.25 teaspoon white sugar; 3 cubes vegetable bouillon; 3 cups hot water

Buttercup Squash Soup with Ginger

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Buttercup squash ginger soup garnished with fresh herbs. Enjoy with Parmesan crisps or crusty bread.

Ingredients:

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
0.5 teaspoon sea salt, or to taste
0.125 teaspoon freshly ground black pepper, or to taste
2.5 pounds buttercup squash - seeded, peeled, and cubed
1 large clove garlic, minced
1 tablespoon chopped fresh sage
1.5 teaspoons minced fresh rosemary
1 teaspoon minced fresh ginger root
0.25 teaspoon white sugar
3 cubes vegetable bouillon
3 cups hot water

Instructions:

In a large pot over medium heat, sauté onion with a pinch of salt and pepper in olive oil until translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar. Mix well. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
Bring the soup to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes until the squash is soft. Take it off the heat and blend until smooth using an immersion blender.

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