14 days of recipes for Valentine’s Day: Day 7 Butternut Squash & Ginger Soup

No matter if you’re coupled up or single, we’re pretty sure you’ll still be hungry for some sweet treats no matter if you choose to celebrate the love-filled holiday or not. Who would pass up all that chocolate? Not us.

Throughout the 14 days leading up to the big day of hearts, kisses, and cupid, we’ll share a mix of recipes of food and cocktails appropriate for the holiday. It’s up to you if you want to share or not!

For today’s recipe, we’re sharing the ingredients for Butternut Squash & Ginger Soup created by Celebrity Chef Danny Boome (of Rescue Chef and ABC’s The Chew fame). Chef Danny’s recipe can be made with T-fal’s Ingenio – a revolutionary 20pc set of cookware that features a frying pan with a removable handle, non-stick coating requiring less oils and fats, and T-fal’s patented Thermospot heat indicator that turns red to indicate ideal heat for cooking!

DAY 7: Butternut Squash & Ginger Soup

*Recipe courtesy of Chef Danny Boome.

Total Time: 1 hr | Prep: 20 min | Cook: 40 min | Yield: 6 servings | Level: Intermediate

Butternut Squash & Ginger Soup

Ingredients: 

• 1 (2 to 3 pound) butternut squash, seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon crushed garlic
• 2 teaspoons fresh ginger
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Method:

• Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool.
• In large pot, melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.
• Add stock and bring to a simmer for about 15 to 20 minutes. With a blender, blitz the stock. Stir and season with nutmeg, salt, and pepper. Serve.

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