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Johnson Estate Winery

Gingered Butternut Squash and Sweet Potato Soup

Gingered Butternut Squash and Sweet Potato Soup
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Garnish with cilantro or sage butter and serve with Johnson Estate’s Seyval Blanc.
  • 1 whole butternut squash
  • 1 sweet potato
  • 2 onions
  • 2 cloves of garlic
  • 3 tbsps minced ginger
  • 1 tbsp curry (optional)
  • maple syrup to taste (I usually skip this and add an apple for sweetness instead)
  • 5 quarts of chicken broth, best if homemade
  • salt and pepper to taste
  • cilantro or sage for garnish

Place squash in a baking dish whole, taking a knife and puncturing it two or three times. Wrap sweet potato in tin foil. Bake both at 350ºF until tender (potato will likely be done in 1 hour, squash may take longer).

When cool, remove flesh from both and mash with a fork. Set aside. Sauté chopped onion and ginger until just translucent and then put this mixture in the soup pot with the mashed squash and chicken broth. Cook roughly an hour. Add more broth, water, or cream if you prefer to get the consistency you wish.

Can be puréed in a food processor or with a stick blender to get a smoother consistency. Add salt and pepper to taste and garnish with cilantro or sage butter. Serve immediately, but can be stored in refrigerator several days.

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