Name: Buttercup Squash Soup with Ginger
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Yellow onion, chopped - 1 large; Sea salt, or to taste - ½ teaspoon; Freshly ground black pepper, or to taste - ⅛ teaspoon; Buttercup squash - seeded, peeled, and cubed - 2 ½ pounds; Garlic, minced - 1 large clove; Chopped fresh sage - 1 tablespoon; Minced fresh rosemary - 1 ½ teaspoons; Minced fresh ginger root - 1 teaspoon; White sugar - ¼ teaspoon; Vegetable bouillon - 3 cubes; Hot water - 3 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Buttercup Squash Soup with Ginger

1. Extra-virgin olive oil - 2 tablespoons

2. Yellow onion, chopped - 1 large

3. Sea salt, or to taste - ½ teaspoon

4. Freshly ground black pepper, or to taste - ⅛ teaspoon

5. Buttercup squash - seeded, peeled, and cubed - 2 ½ pounds

6. Garlic, minced - 1 large clove

7. Chopped fresh sage - 1 tablespoon

8. Minced fresh rosemary - 1 ½ teaspoons

9. Minced fresh ginger root - 1 teaspoon

10. White sugar - ¼ teaspoon

11. Vegetable bouillon - 3 cubes

12. Hot water - 3 cups

How to cook deliciously - Buttercup Squash Soup with Ginger

1. Stage

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.

2. Stage

Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.