Butternut Ginger Soup with Pistachio

This was the first course to my 5-course Friendsgiving party for 6 people.

For the taste of the soup, it all depends on your tolerance of the spiciness of ginger. I prefer using freshly pressed ginger than using ginger powder. I like the soup to have a kick at the end from the ginger.

Serves 6, with 2-3 more helpings.

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[100% organic]

For the Soup

  • 3 TBS olive oil
  • 2 large yellow onions, diced
  • 3 garlic cloves, smashed
  • 4 whole star anise
  • 1½ – 2 lbs butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4-inch ginger root, peeled and juiced
  • Salt and freshly ground black pepper
  • 1½ cups heavy cream

In a large pot, heat up olive oil and sweat onions until translucent. Add garlic and star anise and continue sweating for another minute. Add in chopped butternut squash, carrots, and celery and fill enough water to almost cover. Bring mixture up to a boil and down to a simmer. Cook for 45 minutes.

After 30 minutes, add in ginger juice. Taste, season, adjust for seasoning and continue cooking for the allotted time.

After 45 minutes, remove star anise from pot and turn off heat. Using an immersion blender, blend soup until smooth. Add in cream and adjust seasoning if necessary.

Keep warm before serving.

For the Garnish

  • 1 cup pistachios, ground

When grinding the pistachios, be careful not to over grind or else the oils from the nut will leech out and mixture will be wet.

TO ASSEMBLE

In warmed soup bowls, ladle hot soup into the bowl, then spoon 1 TBS of ground pistachios into the center. Or you may pour soup table-side.

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