Reviews Add Rating & Review 81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
Back to Ginger Squash Soup with Parmesan Croutons All Reviews for Ginger Squash Soup with Parmesan Croutons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Ginger Squash Soup with Parmesan Croutons Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 3/4 pounds orange-flesh winter squash, such as butternut 2 tablespoons olive oil 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup) 3 cloves garlic, peeled and minced 1 teaspoon finely grated fresh ginger, or more to taste 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces 1 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 three-quarter-inch slices whole-wheat bread, crusts removed 3 tablespoons freshly grated Parmesan cheese
Gallery Ginger Squash Soup with Parmesan Croutons
Recipe Summary Servings: 6
Gallery
Ginger Squash Soup with Parmesan Croutons
Ginger Squash Soup with Parmesan Croutons
Ginger Squash Soup with Parmesan Croutons
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 3/4 pounds orange-flesh winter squash, such as butternut 2 tablespoons olive oil 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup) 3 cloves garlic, peeled and minced 1 teaspoon finely grated fresh ginger, or more to taste 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces 1 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 three-quarter-inch slices whole-wheat bread, crusts removed 3 tablespoons freshly grated Parmesan cheese
Directions
Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
Reviews
Add Rating & Review 81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
Reviews
Add Rating & Review 81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
Add Rating & Review
81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
81 Ratings 5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
5 star values: 28 4 star values: 28 3 star values: 13 2 star values: 9 1 star values: 3
All Reviews for Ginger Squash Soup with Parmesan Croutons
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ginger Squash Soup with Parmesan Croutons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
