Butternut Squash Soup with Cilantro-Ginger Salsa
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings1
hour20
minutesAs I have written, we are big fans of butternut squash roasted or in soup form. It is so healthy and so good for you. I love this soup for lunch with a warm tortilla. The salsa is great with the soup or even when serve with fish, chicken or pork. You can’t go wrong with the flavors in this soup as well as the colors. It is festive, healthy and delicious. On cold days and nights this soup is a winner.
Ingredients
- Cilantro Ginger Salsa
1 1/2 Tablespoons chopped cilantro
1 1/2 Tablespoons seeded and minced red bell pepper
1 1/2 Tablespoons fresh lime juice
1 1/2 Tablespoons chopped fine green onion
1 teaspoon chopped pickled ginger
1/8 teaspoon seeded and minced jalapeno
1/2 teaspoon sugar
Salt and fresh ground pepper
1 Tablespoon olive oil
- Soup
1 butternut squash, about 2 lbs, try and buy it already cut up
4 cups vegetable or chicken stock
1 lg yellow onion, quartered
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
Salt and fresh ground pepper
4 tablespoons plain greek yogurt
Directions
- Salsa: in a bowl, stir together the cilantro, bell pepper, lime juice, green onion, pickled ginger, jalapeno, chile, sugar, 1 teaspoon salt, 1/4 teaspoon black pepper, and the olive oil. Let stand at room temperature for at least 1 hour before serving.
- Soup
- In a large soup pot, over medium high heat, combine squash, broth, onion, garlic, ginger, 1 teaspoon salt and pinch of fresh ground pepper. Bring to a boil and cook stirring until squash is tender, about 15 minutes. Remove from heat and working in batches puree until smooth in a blender. Pour back in the pot.
- Reheat the soup gently over medium heat. Taste and adjust seasoning as needed. Garnish each serving with 1 tablespoon salsa and ! Tablespoon yogurt, swirl it into the soup. Serve with toasted tortillas.
- Serve with toasted and spiced pumpkin seeds.
