This recipe comes from the market’s founder and Minneapolis restaurateur Brenda Langton along with her strong recommendation to stock up on squash at the fall and winter markets for simple soups at home! Brenda recommends long neck butternut squash, which are easy to cut, store well and have fewer seeds than other varieties. However, feel free to use any variety of winter squash or even pie pumpkin in this recipe.
Ginger Squash Soup
- 1 medium butternut/buttercup squash or pie pumpkin
- 1 medium yellow onion, chopped
- 2 large cloves garlic, chopped
- 3 Tablespoons ginger root, peeled and chopped (or sub. 2 teaspoons dried)
- 2 Tablespoons olive oil
- 4 cups water
- 2 Tablespoons yellow or white miso, optional
- ½ teaspoon salt, more if not adding miso
- ¼ teaspoon white pepper
- ⅓ cup orange juice (juice of 1 orange)
- ½ cup coconut milk or milk/cream of choice
Preheat the oven to 375. Cut squash in half and bake flat side down in the oven till soft, about 40 minutes. Once roasted, scoop out the seeds. You should have about 4½ cups chopped squash.
In a large soup kettle saute the onion, ginger and garlic. When onion
softens, add the squash. Add stock and cover pot. Simmer over medium heat for about 20 minutes.
Next, add miso, salt, pepper, orange juice and coconut milk. Stir to combine and remove from heat. Let cool a bit before pureeing.
Puree soup in a blender or food processor until smooth. If the soup is too thick, add more water or stock to taste.