Roasted Butternut Squash Soup with Ginger & Fennel Seeds

Roasted Butternut Squash Soup with Ginger and Fennel Seeds

Roasting butternut squash is one of my most favorite wintertime activities, not only because my apartment is a bit lacking in heat but also because I am totally lazy when it comes to skinning a butternut squash. Roasting, I’ve found is the easiest way to not have to deal with that whole mess. I just cut my butternut squash into half or quarters and throw them in the oven. Two problems solved – my apartment gets warm and I don’t have to obsess over how much squash I’m wasting by clumsily skinning it!

My process for roasting is simple. I just cut the squash into half or quarters, depending on how large it is, dig out the seeds, and put them face down onto an oiled baking sheet for about 30 minutes at 400 degrees.

roasting butternut squash

roasting butternut squash

roasting butternut squash

This last summer, I got to attend Eat Retreat where there was a food swap with everyone that came. I traded my first bottles of Brooklyn Delhi tomato achaar for all sorts of really great things. One of those were fennel seeds from my friend Will’s backyard.  A lot of times you will see fennel seeds at Indian restaurants offered at the end of the meal because they help with digestion.  When I make a soup with fennel seeds though, I like to toast and grind them because they get a little chewy if left whole.

fennel seeds

On the way out from the camp, I also got a grip load of really young ginger too. The first time I made this soup was with this ginger.  It was so fresh and pure and so easy to work with, with none of that skin to peel (I’m sure you are sensing a theme here;).

young ginger

I love this soup because it has an earthy sweetness to it from the squash and fennel seeds that’s balanced with ginger and the heat of the chili powder.  It goes well with a dollop of Greek yogurt and a crusty piece of bread. I hope you enjoy and are staying warm!


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  • Motownkittys

    Sounds tasty.