Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Yup, it's outstanding, even the first time I made it. I followed the recipe exactly. This has so few ingredients and tastes like restaurant quality. I don't like spicy food and the ginger made me nervous, but I tried it anyway, and I'm glad I did. The ginger is very subtle but still adds nice flavor. The freshly cracked pepper gave it a nice kick to keep it interesting so I was liberal with it. I would not hesitate to serve this at a dinner party and I can't compliment this dish enough. I would eat it with warm pita bread, and I like the roasted seeds idea too. Try it!
A wonderfully, tasty and simple soup to make. It's very savory and does not a lot of sweet ingredients like a lot of squash soup recipes have. The ginger adds just the right pungent, peppery taste. I cooked the vegetables as stated. The soup was thick, but I found that to be more filling. This is on our Fall/Winter rotation!
I liked this dish a lot. My wife and I ate the whole batch for dinner. I'll definitely make it again. It does take over an hour, so be warned if you want to make it on a weekday. Luckily, none of it is very labor intensive. I made a fair number of changes to the recipe, as usual. I omitted the ginger as I don't like it, I replaced the chives with parsley, and added some fresh mozzarella to the final product. I added some crab as another reviewer suggested, but didn't think it added much and will try a little bacon next time instead. That was our whole dinner aside from a glass of wine.
This was my first soup that involved blending. I really enjoyed the soup and because of that I will make more soups similar to this one. I found that it didn't have quite enough flavour and might try some modifications next time.
The flavor was delicious! It was quite thick, which I liked but my boyfriend wanted it to be thinner. It's very filling. I think next time I'll add a bit more broth. Also--I tossed in some freshly grated parmesan and a sprinkle of pancetta which was really nice. I'd make again for sure.
Great soup!! I took the advise of another reviewer & used a whole squash, removing the seeds & scoring it first, then adding a couple cloves of garlic & 1/2 each of a jalapena & serrano chile to the "bowl". I then grated the ginger over the top & drizzled the oil over all. My squash took 70 minutes to cook. I also added 2T of cream at the end. I garnished it with a sprinkle of cilantro & cotija cheese.Really different, chilies add a touch of heat, while the shallots add sweetness.I didnt think the ginger overpowered at all, in fact it was subtle and just added to the heat. Maybe the addition of the chilies & garlic? Doesnt matter, it was good.
Tried this recipe on my daughter's recommendation. Excellent. I started with cubed squash from the store, so very quick. For a really special treat, add crab meat after blending, and heat through. Topped with cilantro, because I had it, and black pepper, just a little sea salt. Delicious!
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