This soup requires three-pounds of butternut squash, which is roughly one medium to large gourd. To ensure you have the correct size, use the scale in the produce department (or a scale at the ...

Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot.

Fresh ginger root is warm and sharp and naturally enhances the squash flavor. (Pro tip: Ginger root freezes beautifully, so wrap your leftover knob in plastic wrap and freeze for up to 6 months.

Instructions Sauté Base – In a large pot over medium heat, add a splash of water or broth. Sauté the onion, garlic, and green onions until fragrant, about 3 minutes. Add Vegetables & Seasoning ...

This butternut squash and carrot soup recipe is creamy and incredibly cozy, perfect for those chilly fall and winter days. Butternut squash, carrots, onions, and garlic are roasted together and ...

Combine squash, broth, onion, curry powder, minced ginger and coriander in a large pot or Dutch oven. Bring to boil on high heat; reduce heat to low, cover and simmer 30 to 40 minutes or until ...

1. Adjust oven rack to middle position and preheat oven to 375F. Combine the squash, onion, carrot, ginger, apples, herbs and olive oil in a large Dutch oven. Season with salt and pepper. 2.

Butternut Squash and Coconut Soup Chef Maggie Norris, Whisked Away Cooling School Ingredients 1 sweet onion, diced 4 cloves garlic, minced 2 pounds butternuts squash, cut into ½-inch cubes 6 cups ...

Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes.

Combine squash, broth, onion, curry powder, minced ginger and coriander in a large pot or Dutch oven. Bring to boil on high heat; reduce heat to low, cover and simmer 30 to 40 minutes or until ...