Gingered Butternut Squash Soup
Velvety butternut squash soup infused with fresh ginger and thyme, garnished with toasted pumpkin seeds for extra crunch.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 pounds butternut squash, peeled and cut into small chunks
- 6 cups vegetable stock
- 2 whole bay leaves
- 4 teaspoons fresh thyme
- 1 piece (2-inch) fresh gingerroot, grated
- 1 teaspoon salt
- 2 tablespoons butter
- toasted pumpkin seeds, for garnish
Instructions
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Heat olive oil and vegetable oil in a heavy 3-quart saucepan.
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Add onions and carrots. Cook until onions are translucent.
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Add squash, vegetable stock, and bay leaves. Cover and simmer for 15 minutes.
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Add grated ginger and continue cooking until squash is tender, about 15 minutes.
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Allow soup to cool slightly. Remove bay leaves.
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Puree soup in a food processor until smooth.
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Return to saucepan. Add thyme and salt. Cook over low heat until hot but not boiling.
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Stir in butter. Garnish with toasted pumpkin seeds before serving.
