This is the perfect fall soup to make, everyone has a variation of the recipe and here is ours! We like to add a lot of fresh ginger and then finish it with a drizzle of maple syrup. This is a trick my cousin Melissa taught my mom, she’s a chef so she knows whats up. Thanks Mel, we love this soup and we make it every year now!
Here we have cubed butternut squash, carrots and onions. These cook in a tbs or so of olive oil for 5 minutes and then its covered with chicken or vegetable stock to cver the vegetables. For the stock, its important to note that since the soup is being pureed its best to add less than more. You can always add more stock after if its too thick. But if its too thin you can’t add more vegetables. So less is more, and add more stock to thin out the soup if needed.
1 butternut squash, peeled and chopped
2 large carrots, peeled and chopped
1 onion, peeled and chopped
1 tbs of freshly grated ginger
1L (or one carton 950ml) chicken stock or vegetable stock to make this vegetarian
1 tbs extra virgin olive oil
Salt and pepper to taste
Maple syrup (optional)
In a large pot on high heat add the olive oil and then add all your chopped vegetables. Season with salt and stir, cook for about 5 minutes. Then cover the vegetables with stock. Put enough stock to just barely cover the vegetables. Bring to a simmer and then turn down the heat to medium, cover the pot and let it cook for about 20 minutes or until fork tender. It all depends on how big you cut the pieces, the bigger they are the longer they take to cook. Once you can easily pierce a fork through the carrot and squash its ready to puree. Take off the heat and with an immersion blender puree until smooth.If its too thick add more stock. There is no perfect consistency, it really depends on what you like. I prefer a thick soup so I didn’t add any more stock. Then add in the fresh ginger and stir. Taste for seasoning and adjust it to your liking. Take a ladle and spoon some into a bowl. Drizzle a little bit of maple syrup over top and enjoy 🙂