This butternut squash soup is slightly sweet and creamy. the crushed red pepper and turmeric add an extra layer of flavor that many squash soups lack. and of course, the rice makes it a meal in and of itself. it makes me ready for fall, even if it’s not quite here yet.
Butternut Squash Soup with Nutmeg and Ginger
- 5 tbsp olive oil
- 1 large white onion (cut into 3/4 inch cubes)
- 1 head of celery (trimmed and cut into 3/4 inch pieces)
- 2 lb 4 oz butternut squash (peeled, seeded, and cut into 3/4 inch cubes)
- 3 garlic cloves (chopped)
- 2 inches fresh ginger root (peeled and cut into tiny cubes)
- 1 tsp crushed red pepper
- 1/3 cup white long-grain rice or cooked brown rice
- 3/4 cup medium-dry white wine
- 6 cups vegetable stock
- whole nutmeg (for grating)
- 1 lemon (for squeezing)
- salt and pepper
- Heat the olive oil in a large saucepan, add the onion and celery, and cook over medium heat for 5 minutes, stirring occasionally. Add the squash, garlic, and ginger, season with salt and pepper, then add the red pepper. Cook for 15 minutes, stirring occasionally and without allowing the vegetables to catch on the base of the pan too much. Add the rice and cook, stirring, for an additional 5 minutes.
- Stir in the wine and loosen any brown bits stuck to the pan—then allow all the liquid to evaporate before adding the stock. Bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, or until the rice is tender. Grate in 10 strokes of nutmeg, add a squeeze of lemon juice, and check the seasoning.
Adapted from Things I Made Today