Roasted Gingered Butternut Squash Soup

In the words of one of my favorite cartoon characters, Charlie Brown, “It seems we have another holiday to worry about. Thanksgiving is upon us.”

low fat, gluten free Roasted Ginger Butternut Squash Soup- the perfect Thanksgiving starter. Winter soup, fall soup, butternut squash soup.

Roasted Ginger Butternut Squash Soup- the perfect Thanksgiving starter

Thanksgiving officially kicks off the holiday season (hurray!) and for some the season of stress. For me, it unleashes my inner Martha Stewart and whips it into a frenzy of pumpkin, glitter, and cookies. There is no stress, just, pure unadulterated joy as I bask in the glories of holiday movies on Hallmark surrounded by the debris of holiday scraps that I have undoubtedly created. You know how most people expend C02? I am pretty sure this time of year that I actually expend cinnamon and sprinkles. It may be a medical condition. I’m looking into it.

low fat, gluten free Roasted Ginger Butternut Squash Soup- the perfect Thanksgiving starter. Winter soup, fall soup, butternut squash soup.

Roasted Ginger Butternut Squash Soup

With my holiday cheer in overdrive all ready, I am practicing for Thanksgiving. Yes, practicing. I need to test drive all the recipes that are in my warped little elf mind and make sure they are up to my standards.

Roasted Gingered Butternut Squash Soup. Perfect for Thanksgiving or a chilly night.

Roasted Gingered Butternut Squash Soup. Perfect for Thanksgiving or a chilly night.

This roasted gingered butternut squash definitely meets nearly everyone of my standards.

Roasted Gingered Butternut Squash Soup. Perfect for Thanksgiving or a chilly night.

Roasted Gingered Butternut Squash Soup.

Standard 1: Yummy. This soup is velvety and full of flavor without being overpoweringly spicy or for lack of better word “squashy.” It has enough ginger to add warmth and zest without it strong-arming the sweetness of the squash and roasted onions.

Standard 2: Easy. The hardest part about this soup is peeling and cutting the squash. Butternut squash requires some serious elbow grease to cut. However, the grocery store sells packages of it precut and peeled. Sweet. If you get that, then all you need to do is spread it out on a tray, and it practically makes itself.

Standard 3: Fairly healthy and gluten free. This soup is low-fat and gluten free so I can eat it with no stomachache afterwards. And, I can eat this all holiday season and enjoy the silky texture and warm taste and still fit into my skinny jeans come January. I’ll take that.

Standard 4:  Festive tasting and smelling. This soup smells like the holidays. The ginger smells so, so good while the squash is roasting.

Standard 5: Glittery. This is the one area that this soup fails in meeting my standards. Granted, sparkly, non-dessert food is sort of hard to come by. If you see any, let me know.

Given that this soup passes 4/5 of my standards, it’s a pretty safe bet that it will be making an appearance as an appetizer this Thanksgiving day. Can’t wait!

Roasted Gingered Butternut Squash Soup

Ingredients (makes 6-8 appetizer servings or 4 main course servings)

  • 1 medium butternut squash (roughly 2 1/2 pounds) or 1 20 ounce package of precut butternut squash
  • 1 large sweet onion,
  • 6-8 cups of chicken or vegetable stock (to keep it gluten free, I used Swanson Chicken stock- check out the Campbell’s gluten free list here)
  • 1 tablespoon of fresh grated ginger or 1/2 tablespoon of ground ginger
  • 1-2 tablespoons of extra virgin olive oil
  • 1/2 tablespoon of garlic
  • salt and pepper, to taste

How to Make:

  1. For those of you with a precut squash, skip to step two. Peel your squash. Then cut it in half lengthwise and remove the seeds. If roasting the seeds, set them aside. Chop your squash into roughly 1 inch cubes.
  2. Rough chop the onion.
  3. Preheat your oven to 400 degrees. Line a cookie sheet with tin foil and spray with nonstick spray. Spread out the squash and onion on the prepared tray. Drizzle with olive oil and season with spice. Toss to evenly distribute the spices and oil.
  4. Roast the squash and onion for 30-40 minutes or until the squash and onions are soft and have begun to caramelize.
  5. Remove from the oven. In your food processor or blender, blend 1/3 of the veggies with about 2 cups of stock. When the the vegetables are smooth, pour into a large pot on the stove and heat on low. Repeat this process until the entire batch of vegetables has been blended into a creamy consistency. Add additional stock if needed to thin out the soup.
  6. Heat on the stove until steaming. Serve hot and garnish with roasted squash or pumpkin seeds if desired.

 

Another great Thanksgiving starter…

Pumpkin Apple Soup

Pumpkin Apple Soup

Pumpkin Apple Soup

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Comments: 10

  1. DeDe@Designed Decor November 7, 2013 at 5:42 pm Reply

    I love soup season! This looks so good! Pinning!

    • SensationallySeasonal November 7, 2013 at 8:54 pm Reply

      Soup season is only second to ice cream season! Thanks for stopping by and pinning!

  2. Gosia November 7, 2013 at 6:00 pm Reply

    I love butternut squash soup and would love to try out your recipes. I love to try different variations:) Pinned, so I have it when I need it!
    Gosia | Kiddie Foodies

    • SensationallySeasonal November 7, 2013 at 8:53 pm Reply

      Thanks for stopping by and pinning! Do you have any favorite butternut squash soup recipes? I love this stuff and put it in everything and am always looking for more!

  3. DesignedByBH November 8, 2013 at 1:05 am Reply

    I don’t know what else to say other than YUM! :)
    Pinning!

    • SensationallySeasonal November 8, 2013 at 9:43 am Reply

      Thanks for stopping by and pinning!

  4. […] myself. Anywho… back to the recipe- Roasted Spiced Pear Salad. This is another recipe like my Roasted Gingered Butternut Squash Soup that would make an excellent starter for Thanksgiving dinner. I must admit though, this salad has […]

  5. Bonnie @ The Pin Junkie November 12, 2013 at 10:16 am Reply

    Homemade soup is the best and yours looks delicious! Thanks for sharing this recipe at The Pin Junkie. It was featured in the fall recipe roundup. http://www.thepinjunkie.com/2013/11/fall-recipes-roundup.html. Be sure to stop by to grab an “I was featured” button and stop by Thursday evening to share your best fall crafts!

    • SensationallySeasonal November 12, 2013 at 2:24 pm Reply

      Thanks for the feature Bonnie!

  6. […] Roasted Butternut Squash Soup […]

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