From the Recipe Box: Winter Squash Soup with Ginger

Sunday, October 07, 2018 4:52 PM | Wise Woman (Administrator)

The cold months are approaching and no better way to warm yourself than from the inside out. So get those soup pots out and start cooking. Here is one of my favorite fall/winter soups...

Winter Squash Soup with Ginger
by Lori Nicolosi


  • 3 Tablespoons extra virgin olive oil
  • 4 - 6 cups water, chicken or vegetable stock
  • 3 - 4 cloves garlic, minced
  • 1 large onion, chopped
  • 1 large butternut squash, peeled and cubed
  • 2 - 3 Tablespoons fresh ginger, peeled and finely grated
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • tamari to taste
  • 1 teaspoon or more to taste celtic sea salt
  • fresh coriander (cilantro) for garnishing

In a large soup pot, add the olive oil, onions, and sea salt. Cook over low heat until the onions are transparent and soft. Add the garlic. Let that cook for a few minutes until the aroma of cooking garlic fills the air. Raise the heat to high and add the ground coriander, cinnamon and the squash, stir well and cook for a few minutes making sure to stir often so the spices don't burn. Add the water or broth until it is just covers the squash. Bring to a boil over high heat then cover with a lid and lower heat to a simmer. Cook for about 1 hour, until soft.

Carefully blend the soup until smooth and silky or mash it a little and leave it chunky. Add the ginger... the larger amount if you like it a little spicy. Finish with tamari to taste and sprinkle on top lots of yummy fresh coriander.

Powered by Wild Apricot Membership Software