Over the past year I’ve grown to appreciate fresh ginger. Like garlic, the dried or jarred version just doesn’t compare. In case you aren’t sure what fresh ginger looks like, or how to cook with it, there is a great tutorial at Cookthink.
Gingery Butternut Squash Soup from Simply in Season highlights fresh ginger, and is a simple soup to make on a rainy, chilly autumn afternoon.
Simply chop 2 onions and mince 2 T of fresh ginger, and saute’ in oil in the large soup pot until the onions are translucent. Then, add one cubed butternut squash and two cubed, peeled, cored apples. Add 4 C chicken broth, bring to a boil, and simmer until the squash is tender. Then puree with an immersion or regular blender and you’re all set!
The verdict: This is a very sweet rendition of butternut soup, and I liked it! It reminds me of applesauce.