Winter squashes, such as the butternut squash, is an excellent alternative to pumpkin soup. It is technically a fruit, just like that ambiguous tomato, and is through the roof in beta-carotene (vitamin A) due to that orangey goodness like that found in carrots. If you care about your eyes you will want to make sure you get plenty of vitamin A in your diet. So if you have a strong preference of butternut vs pumpkin or vice versa, you can swap this ingredient with either one.
Ginger and rosemary make a magical flavor combination that I would have never known if not for this recipe. I don’t know about you, but the smell of fresh grated ginger always reminds me of the holidays and the aroma of rosemary just make this food prepping a delightful aromatic experience. This is a simple recipe that pops with flavor, warmth, and comfort that will surprise even the butternut squash loving people. Enjoy!
Butternut Squash and Rice Soup
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large shallot, chopped
- ½ serrano chile, seeds and all, chopped
- fine salt
- 1 ½ pounds butternut squash or pumpkin, peeled, seeded, and cut into ¾-inch chunks
- 6 cups of water
- 1 teaspoon of fresh ginger juice, pressed from grated ginger
For Lemon Ginger Rosemary Butter:
- ¼ cup unsalted butter
- 4-inch sprig of rosemary, leaves removed
- zest of one lemon
- 1 teaspoon grated ginger
- garnishes: plain greek yogurt, toasted pepitas (pumpkin seeds), cooked brown rice
Soup: In a large pot melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple of big pinches of salt. Cook until softened, about 5 minutes, then add the cubed butternut squash and 6-cups of water. Bring to a simmer and cook until the squash is tender, about 15 minutes. (Note: cook time may vary if using pumpkin instead of butternut.) Remove from heat and puree with a hand blender or carefully in stand blender until smooth. Add the ginger juice and stir in more salt (about 2 teaspoons) or to taste.
Lemon Ginger Rosemary Butter: Melt ¼ cup unsalted butter in a small saucepan over medium heat and allow the butter to brown just a bit. Remove from heat, stir in rosemary leaves, lemon zest, grated ginger, and good pinch of salt. Stir well and let sit for 5 minutes. Strain butter into a small bowl, set aside, and reserve the ginger pulp mixture to serve separately.
Assemble: In your soup bowl put a scoop of brown rice on the side, a dollop of yogurt, some pepitas, and a little of the ginger pulp. Fill the bowl with soup and then drizzle some of the lemon ginger rosemary butter of the soup. (Refer to picture above for soup assembly help.)