I like a lot to make posts with Marissa, and this time I am twice happy for our “soup swap” post. Today I had a busy day. When i got home i was really tired and freezed, outside the weather was cold. I went straight to the kitchen and i started preparing the soup i’ve decided to cook for our soup swap post, Butternut Squash and Ginger Soup following Marissa‘s recipe. While i was cooking all the fatigue e il chilly sensation went away, and we all enjoyed this delicious and creamy soup … the perfect meal after a cold and busy day! And thank you Marissa for your “buonissima” soup!!!
Butternut Squash and Ginger Soup
a Butternut Squash ( i used 600gr)
a large onion
a sweet potato
4 cloves garlic, smashed and peeled
chicken or vegetable broth
a piece of fresh ginger
extravergine olive oil
Peel and cut into large pieces the butternut squash, the onion and the sweet potato. In a pan add olive oil and onion. Cook until the onion is translucent. Add butternut, potato and garlic, stir and add the broth. The broth has to cover all the chunks. After 15 minutes add the ginger and stir. Let it cook untill the butternut squash and potato are soft. Puree the soup using an immersion blender. Add nutmeg and black pepper to taste.
In Marissa’s recipe, it’s supposed to serve the soup with creme fraiche or sour creme. I could not find both of them so i added a small spoon of fresh ricotta made with sheep milk ( it’s more salty and tasty than the one made with cow milk).