Mohamed Shili Jamie Oliver Butternut Squash And Ginger Soup is one of my favorite fall recipes to enjoy, made with red onions, carrots, garlic, celery, butternut squash, and fresh ginger. Serve this delicious Butternut Squash And Ginger Soup with Stuffed Pepper Casserole, Bacon Macaroni Cheese or Waldorf Salad.
Jamie Oliver Butternut Squash And Ginger Soup Ingredients
- 2 kg butternut squash
- 1-inch piece of fresh ginger, grated
- 2 red onions
- 2 carrots
- 4 cloves garlic
- 2 sticks of celery
- ½ – 1 fresh red chilli
- 2 sprigs fresh rosemary
- Olive oil
- 16 fresh sage leaves
- 2 liters of organic chicken or vegetable stock
- Extra virgin olive oil
How To Make Jamie Oliver Butternut Squash And Ginger Soup
- Prep the Veggies: Peel and finely chop the onions, carrots, garlic, and ginger. Trim and finely chop the celery. Deseed and finely chop the chili. Pick and finely chop the rosemary.
- Flavor the Oil: Heat some olive oil in a large pot over medium heat. Add the sage leaves and fry for 30 seconds until crisp. Remove and set aside.
- Sauté the Base: In the same pot with the flavored oil, add the chopped onion, carrot, garlic, celery, ginger, chili, and rosemary. Season with salt and pepper. Cook for 10 minutes until soft.
- Cook the Squash: Halve, deseed, and roughly chop the squash. Add it to the pot along with the stock. Bring to a boil and let it simmer for 30 minutes.
- Make Croutons & Blend Soup: While the soup is cooking, prepare the croutons by drizzling olive oil over ciabatta slices and adding grated Parmesan. Fry until golden. Once the squash is tender, blend the soup to your desired consistency.
- Serve The Soup: Pour the soup into bowls and top with two croutons each. Sprinkle some crispy sage leaves and a swirl of extra virgin olive oil before serving.
What To Serve With Butternut Squash And Ginger Soup
Pair this warm and comforting Butternut Squash and Ginger Soup with a simple green salad tossed in a light vinaigrette. For a heartier option, consider serving it alongside a grilled cheese sandwich or a slice of rustic whole-grain bread.
How To Store Butternut Squash
Store the cooled Butternut Squash soup in an airtight container and place it in the fridge for up to 4-5 days. Make sure to store the Parmesan croutons separately to maintain their crispiness.
Pour the completely cooled Butternut Squash soup into freezer-safe bags or containers, leaving some space at the top for expansion. Seal tightly and store in the freezer for up to 2-3 months.
How To Reheat Butternut Squash
To reheat the Butternut Squash soup from the fridge, simply pour it into a pot and warm it over medium heat, stirring occasionally, until it reaches your desired temperature. If reheating from frozen, it’s best to thaw the soup in the fridge overnight before warming it on the stove.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Brussel Sprout Soup
- Jamie Oliver Beef And Vegetable Soup
- Jamie Oliver Chunky Winter Vegetable Soup
Jamie Oliver Butternut Squash And Ginger Soup
Description
Jamie Oliver Butternut Squash And Ginger Soup is one of my favorite fall recipes to enjoy, made with red onions, carrots, garlic, celery, butternut squash, and fresh ginger. Serve this delicious Butternut Squash And Ginger Soup with Salad, Roasted Vegetables, Glazed Carrots, Kale Chips, and Roasted Brussels Sprouts with Bacon.
Jamie Oliver Butternut Squash And Ginger Soup Ingredients
How To Make Jamie Oliver Butternut Squash And Ginger Soup
- Prep the Veggies: Peel and finely chop the onions, carrots, garlic, and ginger. Trim and finely chop the celery. Deseed and finely chop the chili. Pick and finely chop the rosemary.
- Flavor the Oil: Heat some olive oil in a large pot over medium heat. Add the sage leaves and fry for 30 seconds until crisp. Remove and set aside.
- Sauté the Base: In the same pot with the flavored oil, add the chopped onion, carrot, garlic, celery, ginger, chili, and rosemary. Season with salt and pepper. Cook for 10 minutes until soft.
- Cook the Squash: Halve, deseed, and roughly chop the squash. Add it to the pot along with the stock. Bring to a boil and let it simmer for 30 minutes.
- Make Croutons & Blend Soup: While the soup is cooking, prepare the croutons by drizzling olive oil over ciabatta slices and adding grated Parmesan. Fry until golden. Once the squash is tender, blend the soup to your desired consistency.
- Serve The Soup: Pour the soup into bowls and top with two croutons each. Sprinkle some crispy sage leaves and a swirl of extra virgin olive oil before serving.
