Cream of Butternut Squash & Ginger Soup
Try this Cream of Butternut Squash & Ginger Soup recipe, or contribute your own.
Try this Cream of Butternut Squash & Ginger Soup recipe, or contribute your own.
- Carbohydrate 18.1157737729966 g
- Cholesterol 0 mg
- Fat 0.1202387498875 g
- Fiber 0.0285999989509583 g
- Protein 0.00803 g
- Saturated Fat 0.045376249984466 g
- Serving Size 1 1 -6 serving (1864g)
- Sodium 5678.78141343644 mg
- Sugar 18.0871737740457 g
- Trans Fat 0.0112540624969535 g
- Calories 72 calories
Step-by-step
- In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
- When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
- Add the rest of the squash along with the ginger, nutmeg, and stock.
- Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Fish out the woody sage stem and discard.
- With a stick immersion blender puree' the contents of the pressure cooker and serve!
- Garnish with salty, toasted pumpkin seeds.
Standard recipes rarely account for how squash density fluctuates wildly across different seasons, requiring adjustments to the liquid ratio. Fresh root ginger packs volatile compounds that dissipate quickly during prolonged storage, meaning older roots demand nearly double the quantity to achieve equivalent warmth compared to newly harvested tubers.
Adapting for Dietary Restrictions
This formulation achieves its rich texture entirely through emulsified starch rather than dairy fats. Substitute the vegetable stock with a rich homemade mushroom broth to amplify savory depth without introducing animal products. Ensure that pumpkin seeds used for the garnish are roasted in neutral oils rather than animal fats if strict plant-based parameters must be maintained. Coconut milk can be folded in at the end at a ratio of two tablespoons per serving for added richness, provided the ginger heat is balanced.
Execution and Technique
Sweating onions over medium heat requires patience until translucent rather than browned, preventing bitter notes from competing with the squash. Letting the squash cubes rest against the base of the cooker for ten minutes develops essential Maillard reactions. Immersion blending works best when the unit is submerged completely before powering on to prevent aeration. Hold finished portions below 140 degrees Fahrenheit if holding for service, or chill rapidly in an ice bath to four degrees Celsius within two hours for safe storage.
