Vegan & Gluten-free Roasted Ginger Butternut Squash Soup!
I love to make this soup during the fall and winter. Roasting the butternut squash will give a deeper, richer flavor.
1 butternut squash about 2 1/2 to 3 pounds
3-4 medium parsnip (16 ounces), peel, and cut into 2-inch pieces
1 medium onion, thinly sliced
2-3 apples, peeled, cored, and cut into 8 pieces each
5 tbs olive oil
3 garlic cloves, peeled and crushed
8 oz. ginger, peeled thinly sliced and minced in a blender with ½ cup water
1/2 cup white wine
2 tsp cinnamon powder
1 tbs salt
2 quarts water
Kosher salt and ground black pepper to taste
diced cooked apple as garnish
- Preheat the oven to 350 degrees.
- Cut the butternut squash in half and half again. Spoon out all the seeds. Place on a nonstick baking sheet with skin side down, brush with 2 tablespoon olive oil on the flash side. Cover tightly with foil. Roast the squash for 1½ hours until tender and soft. Set the squash aside and let it cool. When cool, gently spoon the soft flesh to a large bowl.
- Meanwhile, heat 3 tablespoons of oil in a large stockpot over medium heat. Add garlic, parsnip, ginger, stir and sauté for 5 minutes.
- Add cinnamon and white wine sauté for 2 more minutes. Add apple and water and bring mixture to a boil. Turn the heat to low and cook for 30 minutes or until parsnip soft. Turn off the heat. Let cool.
- Pour the cooked parsnip mixture and butternut squash into a large blender and puree to completely smooth. Add salt and pepper to taste
- Place the pureed butternut squash mixture back in a large stockpot. If it is too thick add 2-4 cups of water. Bring the puree to a boil, turn the heat to medium-low and simmer for 20 minutes.
- Top with cooked diced apple, Serve hot. Will serve 8-12 guests.
This soup can be made up to three days in advance if stored tightly covered in the refrigerator. Alternatively, it can be frozen in containers and kept for 6 months in the freezer.