Butternut Squash Soup with Honey-Ginger Yogurt


After a particularly busy semester at school (ie. a relatively long hiatus from blogging), this thanksgiving long weekend has given me a chance to reconnect with the kitchen beyond my usual quick fix meals. Shopping near a holiday is always exciting, and the undercurrent of thanksgiving dinner jitters in the produce aisle makes me especially hyped to whip up something nice for family and friends. This thanksgiving, I plan to highlight some yams, squash and pumpkin: nice fall ingredients that brings out thanksgiving festivities. To start off the meal, I decided to make my own spin on Giada’s recipe. Aside from the chopping, this is a really straight forward recipe and can be (should be) made ahead of time. I find that soups behave like stews, and letting them sit overnight in the fridge allows the flavours to get to know each other, so that they can skip the ice-breakers and immediately jump into a party in your mouth.

I paired the soup with a Honey-Ginger Yogurt to give it a light and sweet zing. This pairs well with the hearty beef and squash soup, and makes it a great start to a belly-bursting thanksgiving dinner! Here you go, another Nommy Noms Recipe!

Butternut Squash Soup with Honey-Ginger Yogurt
Yields:4 to 6 servings


  • 2 tbsp butter
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 3 1/2 Lbs butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
  • 4 cups low-sodium Beef Stock
  • 2 cups chicken stock
  • 1/4 cup chopped fresh sage leaves
  • 1/2 tsp cumin (optional)
  • 1 Tbsp Jalapeno Pepper (minced, optional)
  • Salt and freshly ground black pepper

Honey Ginger Yogurt

  • ½ C Plain Greek Yogurt
  • Juice of 1.5-inch knob of fresh ginger (chopped and pressed to juice)
  • 1 ½ Tbsp Honey (or to taste)
  • Smoked Paprika (Optional)
  • Sprig of thyme or sage leaf for garnish (Optional)

The Fun Part:

  1. In an 8-quart stockpot, melt butter and oil over medium-high heat.
  2. Add the onion and carrot and cook, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.
  3. Add the squash and the stocks. Bring the mixture to a boil.
  4. Once soup is at a rolling boil, add the sage, cumin and jalapeno. Continue to boil until the vegetables are tender, about 20 minutes.
  5. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the Ginger Yogurt:

  1. Mix the ginger juice, honey and yogurt until smooth
  2. To serve: Ladle the soup into bowls, add a dollop of yogurt and garnish with a sprinkle of smoked paprika and a small sprig of thyme or a small sage leaf.

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