grandmothersrecipes | Ginger Squash Soup

Ingredients

Squash or zucchini or pumpkin or anything squash like – cubed (the amount depends on how large your squash like object is. I usually 2 use medium sized butternut squashes)
Broth enough to boil the squash in - the less broth the thicker the soup (two boxes ~1L sized ready to use broth is the amount I typically use – chicken, beef, veggie, whatever broth you like or mix a couple)
1 large onion sliced
Ginger to taste (I used lots of fresh ginger myself - about a one inch chunk grated)
Optional: 3 cloves of garlic.
Salt and Pepper to taste
Cream (one 1L half-half cream if you are working on the above measurements)
Vinegar or lemon juice (the amount you use depends on the tartness of the squashes, sometimes it takes very little, sometimes it can take up to a half a cup.)

Boil cubed squash, grated ginger, sliced onion, and optional garlic in the broth, until tender.

Blend or otherwise puree the works (a blender, food processor, or immersion blender all work fine - careful not to splash yourself).

Add cream and simmer gently over low heat with frequent stirring until a nice thick consistency is reached and the cream is warm (usually this doesn't take long), add salt and pepper. Add the vinegar by small amounts, tasting the soup until it reaches a good flavour.

Serve.

Notes

This soup does well in a frozen/thawed scenario, though making multiple batches is better than doubling the recipe.
You can roast squash to make it easier to take out of its shell, though I often don’t bother and just peel and cook the squash in the broth.
If you have a lactose intolerant person add a bit more broth instead (though not the full amount as you would if you were adding cream) and a very small amount (a tablespoon) of cornstarch whisked into a bit of cold broth and added gradually to the soup while stirring)