Smoky Ginger Butternut Soup

There’s nothing quite like a warm bowl of soup to kick off the New Year and ward off the winter chill. On this first day of January, cozy up with a hearty and nourishing Smoky Ginger Butternut Soup. Bursting with vibrant flavors, essential minerals, and a touch of smokiness, this creamy soup is the perfect way to stay warm and energized during the colder months.

Not only is this soup comforting, but it’s also packed with nutrition. Iron-rich dried dulse seaweed adds a delicate smoky flavor, while kombu enhances the broth with a boost of essential minerals. Both ingredients are easy to find in the Asian section of your local grocery store.

Smoky Ginger Butternut Soup

Yield: Four 2-cup servings
Preparation Time: 1 hour

Ingredients:

• 1 (2-pound) butternut squash
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 onion, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 sweet potato, diced (about 2 cups)
• 1 (4-inch) piece dried kombu or kelp
• 5 cups chicken stock or water
• 3⁄4 cup apple cider or juice
• 1⁄2 teaspoon cinnamon
• 1 teaspoon dried dulse flakes
• Salt and pepper, to taste
• Crème fraîche, to serve (optional)

Instructions:

1. Preheat oven to 375°F. Cut the butternut squash in half and remove the seeds. Place the halves on an oiled baking sheet and bake until tender, about 45 minutes.

2. Prepare the base. In a 4-quart soup pot, warm olive oil over medium-low heat. Add garlic, onion, and ginger. Sauté until the onions are golden, about 10 minutes.

3. Simmer the vegetables. Add the diced sweet potato, kombu, and stock to the pot. Cover and bring the soup to a boil. Reduce heat and simmer until the sweet potato is soft, about 15 minutes. Remove and discard the kombu.

4. Blend the soup. Scoop the flesh from the cooked squash into the pot. Add the apple cider and puree the mixture until smooth using a blender or immersion blender. Return the soup to the stove over medium-low heat.

5. Season to taste. Stir in cinnamon, dulse flakes, salt, and pepper. Serve hot with a swirl of crème fraîche and a sprinkle of cinnamon, if desired.

Are you ready to learn more about how nutrition impacts your health? Make an appointment at one of our clinics. 

Recipe by Bastyr University alumna Anita Bermann, MS (’13), RD.