Ginger Squash Soup with Caramelised Walnuts

I found this recipe in an application called Lifesum and it made me love squash soup. So here we go!

 

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Ginger Squash Soup with Caramelised Walnuts

Prep Time: 10 mins
Cook Time: 30-40 mins

Ingredients

  • 1 kg butternut squash, diced (save a handful for garnishing and dice very small)
  • 1 kg onions, diced
  • 1 clove garlic
  • 3-4 cm ginger, sliced or preferably grated
  • 1 thai chilli
  • 2 large potatoes, diced
  • 1 table spoon butter
  • 2 marjoram or thyme, plus a few leaves to garnish
  • 1 table spoon sugar
  • 30 g walnuts or pekans
  • 750 ml vegetable broth
  • 100 g cream

Method

  1. Boil the reserved handful of squash in salt water for 3 minutes, set aside.
  2. Melt the butter, sautee squash, potatoes, garlic, marjoram and chili.
  3. Add vegetable stock and cook for 20 minutes
  4. Caramelize the sugar in a pan, add the walnuts when almost done, let cool. Roughly chop when cooled.
  5. Puree the soup, add the cream, salt and pepper and serve with walnuts, diced squash and remaining leaves of marjoram.

Additional Info

Grate the ginger to avoid fibers in soup. Make a lot more walnuts, they are amazing.

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