Roasted Butternut Squash & Ginger Soup
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Roasted Butternut Squash &
Ginger Soup Recipe
1 medium to large Butternut Squash,
halved lengthwise, seeds removed, and
rubbed with butter or drizzled with
2 cups Chicken Stock
1/2 can Coconut Cream or 1 can Coconut
3 inch knob of fresh Ginger Root, grated
1 t Cumin
1 t Kosher Salt (or to taste)
1/4 t Dried Red Pepper Flakes
2 T Cooking Sherry
Sour Cream for Topping
PREPARATION & METHOD:
Pre-heat oven to 375 degrees.
In a large roasting pan, place halves of
buttered or oiled butternut squash face
down. Roast for approximately 1 hour or
until flesh is soft.
Scoop flesh into a medium-sized pan. Add
remaining ingredients (except cooking
sherry and sour cream) and blend with an
immersion blender until smooth.
Heat until simmering, adjust flavors and
stir in cooking sherry.
Serve in small bowls or a demitasse cup
with a dollop of sour cream. Sprinkle
pumpkin or sunflower seeds or chopped
cilantro as a garnish.
Recipe and Photo
The Paper Apron – a Food Blog
The Paper Apron is a food blog
written by South Carolinian Kim
Byer, a hobby chef who fell in
love with the art of cooking as
a child. As “Chef-in-Editor” of
The Paper Apron, she brings her
favorite seasonal and, often,
Southern fare to life, complete
with colorful, mouth-watering
pictures and punctuated with
tips on the culinary arts,
travel and entertaining.
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