Murphy’s Butternut Squash Soup with Candied Ginger

Recipe Author: Conne Ward Cameron

African squash is a Kubota-type squash that looks something like a butternut. It’s a uniquely local product as the seed was brought back from Zaire by Bobby Burns, a gardener at Koinonia Farm in Americus back in the 1990s. It’s become a favorite of local chefs and Murphy’s Restaurant serves this soup made with African squash. The recipe works just as well with our butternut squash. I like the interesting combination of seasonings.

Ingredients:

1 large squash, cut in half and seeds removed 6 tablespoons olive oil, divided Pinch cayenne or dash hot pepper sauce or harissa Salt and pepper 1/2 cup chopped onion 4 garlic cloves, sliced 4 cups vegetable stock 2 tablespoons rice wine vinegar 4 pieces candied ginger, chopped

Preparation:

Preheat oven to 325 degrees.

Season squash with 3 tablespoons olive oil, cayenne or hot pepper sauce and salt and pepper. Arrange on baking sheet, cut side down and bake until completely soft. Scoop out flesh and reserve.

In a large saucepan, sauté onions and garlic in remaining 3 tablespoons olive oil. When translucent, add squash flesh and vegetable stock. Bring to a quick boil and cook 5 minutes. Puree in a blender or with an immersion blender. Whisk in rice wine vinegar and candied ginger; taste for seasoning and serve hot. Garnish with toasted squash seeds if you like.

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