{make this} Dreamy Butternut Squash Soup from Running with Tweezers

I generally feel that the butternut squash is over-represented in the soup world. What’s up with all the butternut squash soup? And why is it all so boring and bland? Why don’t we do other things with butternut squash? And yet… this recipe from Running with Tweezers caught my eye. The coconut milk and ginger add a welcome twist, and the recipe has very few ingredients and is pretty simple to make. I made it for someone who can’t eat dairy products- it’s an excellent and elegant choice for the lactose-free folks in your life.

I did not make the recommended pistachio garnish. I mean I did make it, but my pistachios were kind of old and I had substituted hazelnut oil for butter so the pistachios did not come out well for me and I chucked them in the trash. Next time! Instead, I garnished with some fresh thyme leaves and a drizzle of toasted sesame oil, which worked well.

The recipe calls for ginger juice, which I was excited to try… but couldn’t find in any store (even fancy stores) and didn’t have time to order online. I grated a 2 inch piece of peeled fresh ginger into the soup, using a fine microplane grater, as a substitute, which worked fine.

So if you have the butternut blahs… give this recipe a try!

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1 Response

  1. Sharon says:

    Ginger juice . . . grate the ginger, gather in a bit of cheesecloth, squeeze (or crush under something heavy).

    The soup sounds fabulous, by the way.