Butternut squash soup is my favorite especially this time of year. It’s creamy and a little sweet. It’s also really easy to make so I’m thinking about serving this for Thanksgiving. I bought pre-cut butternut squash at the grocery store which saved me some time. I garnished it with pomegranate seeds to add a tart crunch and roasted brussel sprout leaves (recipe here) because well, I just love them.
2 tablespoons butter| 1 small onion, chopped| 1 piece (2 inches) fresh ginger, peeled and chopped| 2 garlic cloves, chopped| 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes| 1 (32 ounce) vegetable stock| Coarse salt and ground pepper| 1/2 pomegranate| brussel sprout leaves
Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in vegetable stock and season with salt and pepper. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Puree soup. Garnish with pomegranate seeds and brussel sprout leaves. Serve hot.