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 ...

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.

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 ...

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.

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 ...

The ginger marshmallow, Fox said, adds “a delicate texture to each bite. “ The soup takes advantage of South Carolina’s bounty of squash, which has been grown in the region for thousands of ...

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 ...